Tuesday, July 25, 2017


Pumpkin bread

my mother's pumpkin bread


Two thirds cup margarine
2 2/3 cup sugar
four eggs
1 pound canned pumpkin
two thirds cup water
3 1/3 cup flour
one half teaspoon baking powder
2 teaspoons baking soda
1.5 teaspoons salt
1 teaspoon cinnamon
1 teaspoon ground cloves
two thirds cup nuts
two thirds cup raisins or dates (Mom usually used dates)


Cream shortening and sugar. Add eggs, pumpkin, and water. Sift together dry ingredients -- add to pumpkin mixture. Stir in nuts and dates. Pour into two 1-quart loaf pans. Bake one hour at 350°F.

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