"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Orange'y Pumpkin Bread Recipe

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This recipe for Orange'y Pumpkin Bread, by , is from Joyce Manwiller's Recipe Box, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Joyce Manwiller
Added: Monday, March 2, 2009


2/3 cup shortening
2 2/3 cups sugar
4 eggs
1 can (1 lb) pumpkin
2/3 cup water
3 1/3 cups flour
2 tsp baking soda
1 1/2 tsp salt
1 tsp cinnamon
1 tsp cloves
1/2 tsp baking powder
2/3 cup chopped nuts
2/3 cup chopped dates or raisins
1 orange

Cream shortening and sugar thoroughly; add eggs, pumpkin and water. Sift together next six ingredients and stir into the batter. Remove seeds from orange. Using blender, grinder or food processor, grind the orange including peel; add to batter. Stir in nuts and dates or raisins. Pour into 7 1-pound well greased cans or 2 9" x 5" loaf pans. Bake at 350F for about 1 hour.




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