Pumpkin bread

4 servings

Ingredients

Quantity Ingredient
3½ cup Unbleached flour; sifted
1½ cup Sugar; granulated
1½ teaspoon Salt
½ teaspoon Nutmeg; ground
1 cup Salad oil
2 cups Pumpkin; mashed, canned
1 cup Walnuts; chopped
1½ cup Light brown sugar; packed
2 teaspoons Baking soda
1 teaspoon Cinnamon; ground
4 Eggs; lg
⅔ cup Water
1 cup Raisins

Directions

Preheat the oven to 375 degrees F, and grease 3 medium (8½ X 4 ½) loaf pans, sprinkling a little brown sugar in each. Combine all the dry ingredients in a large bowl and fashion a well in the center.

Break in the 4 eggs and add the salad oil, water and pumpkin. Beat thoroughly until well mixed, then add the raisins and nuts. Pour into the prepared pans. Bake 1 hour and 15 minutes or until a cake tester or wooden pick inserted in the center comes out clean. Cool for 5 minutes in the pans before turning onto wire racks to cool.

NOTE: This bread can be wrapped in aluminum foil and frozen very satisfactorily.

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