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Tennessee Pumpkin Nut Bread


3 1/2 c. flour
2 tsp. baking soda
1 1/2 tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg
3 c. sugar
1 c. oil
4 eggs
2/3 c. water
1 tsp. vanilla
2 c. pumpkin
1 c. nuts
1/2 c. raisins


On waxed paper sift flour, salt, soda, cinnamon and nutmeg. In a medium bowl, cream shortening, sugar and vanilla. Add eggs, one at a time beating thoroughly after each addition. Stir in pumpkin. Stir in dry ingredients alternately with water until just smooth. Do not overbeat. Add nuts and raisins. Grease and flour 4 coffee cans or 2 loaf pans. Bake at 350 degrees for 1 hour.

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