| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
|
Bread |
12 |
Servings |
INGREDIENTS
| 3 |
c |
Sugar |
| 4 |
|
Eggs |
| 1 |
c |
Oil |
| 3 1/3 |
c |
All-purpose flour |
| 1 |
ts |
Salt |
| 2 |
ts |
Soda |
| 1 |
ts |
Cinnamon |
| 1 |
ts |
Nutmeg |
| 2/3 |
c |
Water |
| 2 |
c |
Pumpkin (fresh/canned) (up to) |
| 2 |
c |
Raisins |
| 1 |
c |
Chopped nuts |
INSTRUCTIONS
Cream eggs & sugar. Add oil. Combine dry ingredients & add to creamed
mixture alternating with water. Add pumpkin, raisins & nuts. Grease & flour
pans or cans. Bake at 325 for 1 hour. Makes 2 large loaves or four 1-pound
coffee can loaves.
BRENDA RAMEY
NELLIE HOPPER
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West
Helena, AR 72390. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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