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Pumpkin Tea Bread


1/2 c Oil
1/2 c Sugar
1/2 c Brown sugar
2 Beaten eggs
1 c Canned pumpkin
1 1/2 c Sifted flour
1/2 ts Salt
1/2 ts Cinnamon
1/2 ts Nutmeg
1 ts Soda
1 c 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 6-8 paper towels; place lid on top. Bake on high 2 1/2 - 3 1/2 hours. No fair peeking until last hour.

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