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| Mary's Famous Pumpkin Bread |
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1 and 3/4 cup all purpose flour 1 cup packed dark brown sugar 1/3 cup white sugar 1 tsp. baking soda 1/2 tsp. salt 1/2 tsp cinnamon 1/2 tsp ground nutmeg 1/4 tsp ground cloves 1 cup canned pumpkin 1/3 cup water 1/2 cup vegetable oil 2 eggs, lightly beaten 1/2 cup nuts 1/2 cup golden raisins 1. Grease and flour 9 inch loaf pan. Preheat oven to 350 degrees F. 2. Measure flour, sugar, baking soda, salt and spices into large bowl. Stir to blend. In separate bowl mix together pumpkin, water, oil, and eggs. Add this to flour mixture and mix until just combined. Stir in nuts and raisins. 3. Bake at 350 for one hour and 15 min. or until toothpick inserted in center comes out clean. Remove from oven and cover loaf tightly with foil. Allow to steam for 10 min. Remove foil and turn out onto a cooling rack. Tent lightly with foil and allow to cool completely. |
More Recipes: Individual Breakfast Casserole | Fresh Orange Compote with Granola | Crab and Swiss Quiche | Chocolate Pecan Cookies | Candied Sweet Potatoes With Bourbon | Pan-Seared Loin of Pork with Derry Apple Relish | Eggs with Potatoes | Asparagus Casserole | Sausage Casserole | Blueberry Sausage Breakfast Cake | Super Easy Gingerbread House | Asparagus and Ham Strata | Pan-Seared Portobello Mushroom and Tomato Eggs | Graham Cracker Streusel Coffee Cake | Pumpkin Brownies | Candied Sweet Potatoes With Bourbon | Christmas Breakfast Sausage Casserole | White Chocolate Apricot Muffins | Sweet Potato and Black Bean Chili | Wayne's Eggs Benedict~Stonewall Style | Breakfast to Remember Fruit Topping | Scotch Eggs | Zucchini Bread | Slumbering Volcanoes | Amaretto Maple Delight Casserole | Mathew's Pineapple Upside Down Cake | Peter's Killer Quiche
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Stonewall Jackson Inn Bed & Breakfast 547 East Market Street Harrisonburg, Virginia 22801 Fax: (540) 434-0592 email: 
Wayne Engel, Owner/Innkeeper |
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