This recipe for Rachelle's Pumpkin Bread, by Reva Clarke, is from At The Roylance's Table,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 2/3 c sugar 2/3 c butter flavor Crisco shortening 20 oz. pumpkin 2/3 c water 4 eggs 3 1/3 c flour 2 tsp baking soda 1 ½ tsp salt 2 tsp cinnamon 1 tsp cloves ½ tsp baking powder 2/3 c chopped pecans or walnuts 2/3 c raisins or dates
Mix sugar and shortening until creamy. Stir in pumpkin, water and eggs. Mix in flour, baking soda, salt, cinnamon, cloves and baking powder. Stir in nuts and raisins. Pour into pans. Bake until wooden pick inserted in center comes out clean. Usually one hour and 10-15 minutes. Makes 2 large or three half loaves.
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