"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
This recipe for Pumpkin Bread, by LaQuita Green, is from The Ellis Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2/3 c. shortening 2-2/3 c. sugar 4 eggs 1 (1 lb.) can pumpkin 3-1/3 c. flour 1/2 c. walnuts 1-1/2 t. salt 1 t. cinnamon 1 t. vanilla 1 t. baking powder 2 t. soda in 2/3 c. water 1/2 c. raisins; pour boiling water over raisins and drain
Combine all ingredients and mix in mixer. Add nuts and raisins last. Divide dough into 2 (9 x 3") loaf pans. Grease pans; add dough. Bake 1 hour and 15 minutes at 350º or until done. Turn out on racks to cool.
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