| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Vegetables, Grains |
|
Bread, Pumpkin, Pecan |
1 |
Servings |
INGREDIENTS
| 3 1/2 |
c |
Flour |
| 3 |
c |
Sugar |
| 1 1/2 |
ts |
Salt |
| 4 |
|
Eggs, beaten |
| 2 |
c |
Canned pumpkin |
| 2/3 |
c |
Water |
| 2 |
ts |
Baking soda |
| 1 |
ts |
Nutmeg |
| 1 |
ts |
Cinnamon |
| 1 |
c |
Vegetable oil |
| 1 |
c |
Chopped pecans or walnuts |
| 1 |
c |
Raisins or chopped dates |
INSTRUCTIONS
Preheat oven to 350 degrees.
Sift together flour, sugar, salt, soda, and spices in a large bowl. Add
beaten eggs, pumpkin, water, and oil; mix until well blended. Add nuts
and raisins or dates. Pour into greased two 9-inch pans, three 8-inch
pans, or four 7-inch pans. Bake at 350 degrees (F) for 10 minutes, then
at 325 degrees (F) for one hour for 9-inch, 50 minutes for 8-inch, or 45
minutes for 7-inch pans.
from Dave Maynard's Beginnings/Endings cookbook
recipe from Olga Connoni, Milford, MA
Collection of recipes from "Great Sysops of the World" from COOKFDN ops.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmgsotw1.zip
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