Pumpkin bread with cinnamon

4 Servings

Ingredients

Quantity Ingredient
3½ cup Unbleached Flour; Sifted
1½ cup Light Brown Sugar; Packed
1½ cup Sugar; Granulated
2 teaspoons Baking Soda
1½ teaspoon Salt
1 teaspoon Cinnamon; Ground
½ teaspoon Nutmeg; Ground
4 Eggs; Lg
1 cup Salad Oil
⅔ cup Water
2 cups Pumpkin; Mashed, Canned
1 cup Raisins
1 cup Walnuts; Chopped

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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