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Ingredients Jump to Instructions ↓

  1. 3 1/2 c Unbleached Flour; Sifted

  2. 1 1/2 c Light Brown Sugar; Packed

  3. 1 1/2 c Sugar; Granulated

  4. 2 ts Baking Soda

  5. 1 1/2 ts Salt

  6. 1 ts Cinnamon; Ground

  7. 1/2 ts Nutmeg; Ground

  8. 4 Eggs; Lg

  9. 1 c Salad Oil

  10. 2/3 c Water

  11. 2 c Pumpkin; Mashed, Canned

  12. 1 c Raisins

  13. 1 c Walnuts; Chopped

Instructions Jump to Ingredients ↑

  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 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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