Nutty Pumpkin Bread

An African American Cookbook
Phoebe Bailey
A hearty book that demonstrates the diversity, ingenuity and resourcefulness of the African American community and celebrates the historic events of the Underground Railroad. Fascinating anecdotes. To try: Nutty Pumpkin Bread (p. 145) and Southern Caviar (p. 220). Softcover, 247 pp., $25.95.

Makes 3 loaves

6 eggs
3 3/4 cups sugar
1 1/2 cups oil
3/4 cup water
3 cups cooked pumpkin
3 1/2 cups flour plus 2 tablespoons flour
3/4 teaspoon baking powder
3 teaspoons baking soda
1 1/2 teaspoons salt
2 teaspoons cinnamon
1 1/2 teaspoons ground cloves
2 cups chopped nuts
1 cup raisins

Combine eggs and sugar until thoroughly blended. Stir in oil and water and mix well. Stir in pumpkin until smooth.

In a separate bowl, mix together flour, baking powder, baking soda, salt, cinnamon and cloves. Stir into the pumpkin mixture until well combined.

Stir in nuts and raisins.

Pour into 3 greased and floured 9" by 5" by 3" loaf pans.

Bake at 350F for 45 - 60 minutes.

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Please note that all prices are in Canadian dollars, and are subject to change without notice.

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