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Pumpkin Bread #2

Pumpkin Bread #2This is a wonderful bread to serve at breakfast or brunch. I enjoy it best slightly warm with my morning coffee.

1 (15 ounce) can pumpkin
4 large eggs
1 cup canola oil*
1/3 cup water
4 teaspoons pumpkin pie spice
1 teaspoon baking powder
2 teaspoons baking soda
1 teaspoon salt
3 cups granulated sugar
3-1/2 cups all-purpose flour
1 cup raisins
1 cup chopped walnuts or pecans

1. In a large bowl, combine pumpkin, eggs, oil and water; mix well stirring by hand. Sift together the pumpkin pie spice, baking powder, baking soda, salt, sugar and flour. Add the flour mixture to the pumpkin mixture a little at a time blending well after each addition. Stir in the raisins and nuts.

2. Divide batter evenly between 2 greased and floured 9 x 5-inch loaf pans. Bake at 350 degrees F. for 1 hour or until wooden toothpick or knife inserted near the center comes out clean. Makes 2 loaves.**

* You may use 1/2 cup of oil and 1/2 cup of applesauce instead of the 1 cup of oil, if desired.

** This bread freezes well. Just wrap in plastic wrap then put into a zipper seal freezerĀ  bag.

Emily

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