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

1. In large bowl, mix sugar, eggs, vegetable oil water and pumpkin.
2. In another medium bowl, sift together flour, nutmeg salt cinnamon and baking soda.
3. 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.)
4. Mix dry ingredients slowly into pumpkin mixture. Then fold in raisins and chopped pecans.
5. 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.
6. Allow to cool a few minutes, but do not let them stay long or they will sweat. Place on wire racks to cool completely.
7. 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.

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