This recipe for Pumpkin Bread, by Gail Keyes, is from The Speir Family Cookbook Project,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
5-1/4 cups all purpose flour, 2 - Tsp salt, 3 - Tsp. baking soda, 4- cups sugar, 1 - cup water, 6 - eggs, 1-1/2 Tsp. Nutmeg, 1-1/2 Tsp. Cinnamon 1 - Large Can Pumpkin (29 oz.) 1-1/2 cup salad oil 1-1/2 cups copped nuts (pecans of walnuts) 1-1/2 cups raisins
In a very large bowl mix dry ingredients. In another bowl mix wet ingredients. Add wet ingredients to the dry and mix well. Grease and flour 4 aluminun loaf pans Bake at 350 degrees for 1hour. Test with a cake tester in the center it should come out clean.
4 large loaves
This Pumpkin Bread freezes very well. In fact after freezing it taste better.
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