Presbyterian Pumpkin Bread
By: Jonathan Bowdler
Published: Thursday, December 10, 2009 - 12:21am

Ingredients




3 1/2 cups flour,
1 1/2 teaspoons cinnamon, allspice and nutmeg
1 tablespoon salt
3 cups sugar
1 cup cooking oil
4 eggs
2 cups canned pumpkin
2 cups tsp. soda dissolved in ⅔  water

Preparation

1 Blend sugar, oil, eggs and pumpkin. Add dry ingredients alternately with soda water. Bake at 325 50-60 minutes or until done.

About


I spent hours combing through my grandmothers recipes and found this little gem. Apparently this recipe comes from one of my great grandmother's friends named Virginia Manson which dates it to around the turn of the 20th century. As can be seen from the title this is an old family recipe from the northern neck of Virginia, specifically in a small town named Sharps. Sharps is a close-knit religious community on a small strip of the Rappahannock river with only one church, which coincidentally is Presbyterian.