Pumpkin Tea Bread

1/2 c. oil
1/2 c. sugar
1/2 c. brown sugar
2 beaten eggs
1 c. canned pumpkin
11/2 c. sifted flour

1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1 tsp. 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 21/2 – 31/2 hours. No fair peeking until last hour.

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