Pumpkin Bread

Here's a recipe for Pumpkin Bread that I got from the "Pumpkin lady" we met when we were in upstate NY. One of the best ways to utilize the homemade pumpkin puree. This recipes makes two 9 x 5"loaves.

2 cups homemade pumpkin puree (or 1 can 16 oz. can pumpkin puree)
3 1/2 cups all-purpose flour
2 teaspoon baking soda
2 1/2 cups sugar
4 eggs (beaten)
1 cup vegetable oil
1 1/2 teaspoon salt
2 teaspoon cinnamon
2 teaspoon nutmeg
1/2 teaspoon allspice
1/2 cup raisins
1/2 cup water (or 2/3 cup water if using canned pumpkin)

Combine flour, baking soda, salt, cinnamon, nutmeg and allspice in a mixing bowl. Add pumpkin puree, sugar, oil, egg and water. Mix until a smooth batter is formed. Add in raisins. Mix.

Preheat oven to 350°F. Grease two loaf pans. Pour batter into the pans and bake for about 1 hour. Check to see if it is done, you might have to bake for a few more minutes. Cool on a wire rack.

Wrap with plastic wrap and refrigerate. It taste better overnight. Stay relatively good in fridge or freeze for a few weeks.