Pumpkin Bread

Yield: 3 Servings

2 1/2 cup Unsifted all purpose flour
1 1/2 tsp Baking soda
2 tsp cinnamon,Ground
0 1/2 tsp Baking powder
0 1/2 tsp Salt
1/4 tsp ginger,Ground
1/4 tsp cloves,Ground
2 cup Sugar
1/2 cup Butter,softened
1 1/2 cup Canned solid pack pumpkin
1/2 cup Water
3 Eggs
1 cup walnuts,Chopped
1/2 cup Raisins

Preheat oven to 350F. Grease three 8x4x2 1/2 in loaf pans; set aside.
combine flour, baking soda, cinnamon, baking powder, salt, ginger and
cloves;set aside.In a large bowl cream sugar and butter until light and
fluffy. Add pumpkin, water and eggs; mix well. Stir in flour mixture until
well blended. Fold in nuts and raisins. Pour equal amounts into prepared
pans. Bake until a cake tester inserted in the center comes out clean,
35-40 minutes. cool in pans for 10 minutes. Loosen with a metal spatula;
turn out onto wire racks to cool.

Posted on Prodigy by: Sandy Van Bibber


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