| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Vegetables, Dairy |
|
Breads |
1 |
Servings |
INGREDIENTS
| 16 |
oz |
Canned pumpkin |
| 1 1/2 |
c |
Granulated sugar |
| 1 |
c |
Firmly packed brown sugar |
| 4 |
|
Eggs |
| 1/2 |
c |
Vegetable oil |
| 3 1/2 |
c |
Flour |
| 1 |
c |
Enriched corn meal |
| 2 |
ts |
Baking soda |
| 2 |
ts |
Salt |
| 2 |
ts |
Pumpkin pie spice |
| 1 |
ts |
Baking powder |
| 1 |
c |
Sour cream |
| 1/2 |
c |
Water |
| 3/4 |
c |
Raisins |
| 1/2 |
c |
Chopped pecans |
INSTRUCTIONS
Beat together pumpkin, sugars, eggs and oil. Combine dry ingredients and
add to pumpkin mixture; alternating with sour cream and water, mixing well
after each addition. Stir in raisins and pecans.
Pour into two well greased 9 x 5 loaf pans. Bake in preheated 350 oven
about 1 hour and 10 minutes.
Cool 10 minutes and remove from pans. If using small loaf pans bake 40 to
45 minutes
Posted to MC-Recipe Digest V1 #763 by Rinkes <rinke16@ix.netcom.com> on Aug
28, 1997
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