"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 Pumpkin Bread, by J Sue Townsend, is from Our Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 (15-ounce) can unsweetened pumpkin 1 cup Crisco Oil 3 cups sugar 3 large eggs 3-1/2 cups flour 2 tsp. baking soda 1 tsp. baking powder 1 tsp. ground cinnamon 1 tsp. ground nutmeg 1/2 tsp. salt 1/2 tsp. ground cloves 1 cup chopped walnuts 1 cup raisins
No stick cooking spray Orange Glaze (optional)
1. Beat first 11 ingredients at low speed with an electric mixer 1-2 minutes or until blended. Stir in walnuts and raisins. Pour batter into 2 (9x5-inches) dark, nonstick loafpans coated with cooking spray. 2. Bake at 350º for 55 minutes or until a wooden pick inserted in center comes out clean. Cool loaves in pans on wire racks 15 minutes; remove from pans, and let cool completely. Drizzle bread with Orange Glaze, if desired.
Orange Glaze: 1 1/2 cup powdered sugar 1 tsp. grated orange rind 3 tblsp. orange juice 2 tblsp. chopped walnuts
Stir together first 3 ingredients until blended; stir in walnuts. Makes 1 cup.
Muffins: Spoon batter evenly into lightly greased muffin pans. Bake at 350º for 20 minutes. Makes 3 doz.
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