This week's cookbook is The Foxfire Book of Appalachian Cookery edited by Linda Garland Page and Eliot Wigginton
Pumpkin Bread
4 cups cooked mashed pumpkin
4 cups sugar
1 cup oil
1 teaspoon vanilla
4 eggs, beaten
5 cups flour
4 teaspoons baking soda
1 teaspoon salt
1 teaspoon cloves
2 teaspoons cinnamon
1 cup chopped nuts
1 cup raisins
In a large mixing bowl, using a wooden spoon to mix with, combine pumpkin, sugar, oil, vanilla, and beaten eggs. Mix well. Sift together dry ingredients and add to pumpkin mixture. Stir until well blended. Fold in the nuts and raisins. Pour into 3 or 4 greased loaf pans or, for a moister bread, use several coffee or bean cans, ungreased. If using cans, pour each can half full of batter. Bake in a 350 degree oven for 1 hour.
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