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Pumpkin bread

Yield: 4 servings

Ingredients:

• 3 1/2 c Unbleached Flour; Sifted 4 ea Eggs; Lg
• 1 1/2 c Light Brown Sugar; Packed 1 c Salad Oil
• 1 1/2 c Sugar; Granulated 2/3 c Water
• 2 ts Baking Soda 2 c Pumpkin; Mashed Canned
• 1 1/2 ts Salt 1 c Raisins
• 1 ts Cinnamon; Ground 1 c Walnuts; Chopped
• 1/2 ts Nutmeg; Ground

Instructions:

Servings: 4 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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