"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Pumpkin Bread Recipe

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This recipe for Pumpkin Bread, by , is from The Ridgecrest First Ward's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Freda Humble
Added: Saturday, December 8, 2007


1 Cup Shortening
6 Eggs, beaten
1-1/2 Cups Water
4-1/2 Cups Flour
3 Tsp. Baking Soda
1-1/2 Tsp. Cloves
1-1/2 Cups Nuts, chopped
4 Cups Sugar
1 Lrg. Can Pumpkin
2-1/2 Tsp. Salt
1 Tsp. Baking Powder
3 Tsp. Cinnamon
1-1/4 Cups Raisins

Cream shortening and sugar. Add eggs, pumpkin and water. Sift together dry ingredients and add to pumpkin mixture. Fold in raisins and nuts. Pour into well greased pans and bake at 350 for 1 hour or till done. If desired frost with orange frosting or cream cheese frosting. Makes 2 loaves.




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