Yield: 12 Servings
| Measure | Ingredient |
|---|---|
| 2½ cup | Flour |
| 3 cups | Sugar |
| 2 teaspoons | Soda |
| ¼ teaspoon | Nutmeg |
| 1½ teaspoon | Cinnamon |
| ½ teaspoon | Salt |
| 1 cup | Canned pumpkin |
| 1 cup | Vegetable oil |
| ⅔ cup | Water |
| 4 | Eggs |
| 1 cup | White raisins |
| 1 cup | Chopped pecans |
| 1 cup | Shredded coconut |
Sift together first six ingredients; add pumpkin, oil & water. Add eggs one at a time, beating well after each addition. Add remaining ingredients & pour into two greased & floured loaf pans. Bake for 1 hour at 350. Test for doneness.
MRS G.M. (CARA) HAMSCHER
From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, .