Recipe - Pumpkin Tea Bread

One half cup Oil
One half cup Sugar
One half cup Brown sugar
2 Beaten eggs
1 cup Canned pumpkin
1 One half cup Sifted flour
One half teaspoon Salt
One half teaspoon Cinnamon
One half teaspoon Nutmeg
1 teaspoon Soda
1 cup Chopped walnuts

Blend oil and two sugars. Stir in beaten eggs and pumpkin. Sift dry
ingredients together. Add and then stir in nuts. Pour batter into greased
and floured 1 lb. 10 oz. coffee can. Place can in crock pot. Cover top of
can with 68 paper towels; place lid on top. Bake on high 2 One half 3 1/2
hours. No fair peeking until last hour.
Posted to recipeludigest Volume 01 Number 408 by James and Susan Kirkland
kirkland@gj.net on Dec 27, 1997