Monday, September 8, 2008

Pumpkin Raisin Bread

I have a cookbook, The Harmony Kitchen Cookbook published by the Twin Falls Chapter of Sweet Adelines, April 1977, that Grandma Birrell gave to me. I thought that it would be nice to post all of her recipes.

2/3 cup shortening
2 2/3 cup flour
4 eggs, beaten
2 cups pumpkin (1 small can)
2/3 water
3 1/2 cup flour
1/2 teaspoon soda
1 1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon cloves
2/3 cup raisins or dates
2/3 cup nuts, chopped

Cream shortening, sugar, eggs, pumpkin and water, then gradually add the dry ingredients which have been sifted together. Add raisins and nuts along with the flour, etc. Grease and flour 3 loaf pans 4 1/2" x 8 1/2" x 3 1/2". Bake at 350 for 1 hour but test with toothpick for doneness.

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