Pumpkin Bread With Cinnamon |
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Prep Time: 0 Minutes Cook Time: 75 Minutes |
Ready In: 75 Minutes Servings: 8 |
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Great flavor 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 |
Directions:
1. 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
2. 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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