Name: Pumpkin Bread with Cinnamon
Ingredients: 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

Our Western worldview gets involved here once again. We have a strong tendency to want to analyze everything and place the parts in neat, mutually exclusive categories. So we ask questions like, How do I know whether it is the world, the flesh, or the devil? My response is that most situations will involve some of each element to some extent… (They) are treated as working together so closely that you cannot talk about one without talking about the other. The flesh is the earthly qualities about which enable us to respond to the temptation. The world is the milieu in which we live and which is under the control of 'the ruler of the kingdom of the air.' Satan and his demons know what fleshly parts of us are especially vulnerable, and they use the stimuli of the world around us to arouse sinful thought in us. The Devil would be a fool not to try to take advantage of the world and the flesh in his aim to destroy us.

Timothy Warner

CATEGORY	CUISINE	TAG	YIELD
Fruits, Grains, Vegetables, Eggs		Breads, Fruits, Nuts, Vegetables	4	Servings

INGREDIENTS

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

INSTRUCTIONS

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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