Pumpkin Bread
(from Lucianolinda’s recipe box)
if you don’t have 1 Lb. coffee cans, 1 Lb. pumpkin cans will do, or put them in loaf pans
Source: my mother's recipe
Categories: Sweet Breads
Ingredients
- 3 cups sugar
- 4 eggs
- 1 cup vegetable oil
- 2/3 cup water
- 2 cups pumpkin (cooked and drained, or
- canned
- 3 1/2 cups flour
- 3 tsp. ground nutmeg
- 1 tsp. salt
- 3 tsp. cinnamon (ground)
- 2 tsp. baking soda
- 1 cup raisins
- 1 1/2 cups chopped pecans.
Directions
- In large bowl, mix sugar, eggs, vegetable oil water and pumpkin.
- In another medium bowl, sift together flour, nutmeg salt cinnamon and baking soda.
- Put raisins and nuts into a bowl together, and mix in about 1/2 cup of flour mixture ( this will help keep them from sticking together and help them “float” in the batter.)
- Mix dry ingredients slowly into pumpkin mixture. Then fold in raisins and chopped pecans.
- Divide batter into 4 lb. coffee cans or small loaf pans. Bake at 325 degrees for 1 hour 15 minutes, or until tester comes out clean. If using loaf pans, you make need to reduce the bake time, so watch closely the first time you make them.
- Allow to cool a few minutes, but do not let them stay long or they will sweat. Place on wire racks to cool completely.
- Wrap in foil to store in refrigerator about a week, or place wrapped bread in a plastic bag and freeze for about 2 months, Or cut and serve at once with a little powdered sugar sprinkled over it.