"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste
This recipe for Pumpkin Bread, by Kathy McNerney, is from Grandma Liz's Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Kathy McNerney Added: Thursday, September 22, 2005
4 c. sugar 1 c. salad oil 1 #2-1/2 can pumpkin 5 c. flour 1 tsp. salt 1 tsp. cinnamon 1 tsp.cloves 4 tsp. soda 1 c. nuts 1 c. raisins
Mix together 4 cups sugar, 1 cup salad oil, 1 #2 ½ can pumpkin, 5 cups flour, 1 tsp. each of salt, cinnamon and cloves. 4 teaspoons soda, 1 cup nuts. 1 cup raisins (may add more if desired). Pour into 3 loaf pans and bake at 350 for 1 ½ hours.
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