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.
Yields
4 servings
