Title : Pumpkin bread
Categories : Breads, fruits, nuts
Servings : 4

3 1/2 c Unbleached flour; sifted 1 1/2 c Light brown sugar; packed
1 1/2 c Sugar; granulated 2 ts Baking soda
1 1/2 ts Salt 1 ts Cinnamon; ground
1/2 ts Nutmeg; ground 4 Eggs; lg
1 c Salad oil 2/3 c Water
2 c Pumpkin; mashed, canned 1 c Raisins
1 c Walnuts; chopped



Preheat the oven to 375 degrees F, and grease 3 medium (8 1/2 X 4 1/2) 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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