| 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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