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PUMPKIN BREAD

Category:    Bread, Fruits, Nuts
Yield:4 servings
 
  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.
 

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