"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Monastery Pumpkin Bread, by Vicky Young, is from The Feather River Ward Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
3 c. sugar 2 tsp. baking soda 1 tsp. cinnamon 1 tsp. nutmeg 1/2 tsp. cloves 1 1/2 tsp salt 3 1/2 C sifted flour 4 eggs beaten 1 c. oil 2/3 c. water 2 c. pumpkin 1 c. chopped walnuts
Mix all dry ingredients. Combine eggs, oil, water and pumpkin and stir into dry ingredients. Mix well and pour into three, well greased, 8X4 inch loaf pans. Bake at 350º for about one hour or until toothpick inserted comes out clean.
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