"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 Nut Bread, by Lois Hoppe, is from The Hoppe Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Combine the following ingredients in large bowl, then blend with beaters: 1 1/2 c. sugar 2 eggs 1/2 c. oil 1 c. pumpkin
Sift together the following ingredients in a medium size bowl: 1 2/3 c. flour 3/4 tsp. salt 1 tsp. baking soda 1/4 tsp. baking powder 1/2 tsp. cloves 1/2 tsp. nutmeg 1/2 tsp. cinnamon (Add to dry ingredients...optional) 1/2 c. chopped nuts 1/2 c. raisins
Preheat oven to 350º. Add sifted ingredients alternating with 1/2 c. of water to large bowl (pumpkin mix). Blend together with beaters, eliminating lumps. Grease a bread loaf pan with Crisco and then sprinkle with flour. Pour batter into the greased loaf pan leaving 3/4 inch of space from the top of the pan.
Bake 45-60 minutes. Test by placing a toothpick in the center of bread. Once completely baked, allow bread to sit in loaf pan for 10 minutes on top of a cookie rack. Remove from pan and cool on cookie rack. Wrap in plastic wrap, when bread is completely cooled!
Caution: This bread is so tasty; it may become addictive!
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