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.