Title: Pumpkin Bread #02
Categories: Bread
Yield: 12 Servings

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)
1 -(up to)
2 c Raisins
1 c Chopped nuts

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 , the Desoto School Mothers' Assn, Helena-West
Helena, AR 72390. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.