| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Vegetables |
|
|
1 |
Servings |
INGREDIENTS
| 3 |
c |
Flour |
| 2 |
ts |
Baking powder |
| 1 1/4 |
ts |
Salt |
| 1 |
ts |
Baking soda |
| 1 |
ts |
Cinnamon |
| 1/2 |
ts |
Nutmeg |
| 2 |
|
Eggs |
| 1 |
cn |
(16-oz) pumpkin |
| 1 |
c |
Packed light brown sugar |
| 1/2 |
c |
Maple syrup |
| 1/4 |
c |
Vegetable oil |
| 1/2 |
c |
Raisins |
| 1/2 |
c |
Chopped pecans |
INSTRUCTIONS
from Women's Circle for the Proud Cook.
In large bowl mix the first 6 ingredients. In another bowl combine the next
5 ingredients. Grease a 9x5 inch loaf pan. Stir liquid ingredients into dry
ingredients and stir until moistened. Add raisins and nuts, then spoon into
loaf pan. Bake for 1 1/4 hours in a 350 oven. Cool bread on a wire rack in
the pan for 10 minutes. Then remove and let completely cool on rack. Posted
to TNT - Prodigy's Recipe Exchange Newsletter by NAFY67C@prodigy.com
(DEBORAH EPSTEIN) on 6 Ap, r 1997
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