Pumpkin Bread

Yield: 2 Loaves

• 3 cups flour
• 2 cups sugar
• 2 tsp baking soda
• 3 tsp cinnamon
• 1 tsp salt
• 1/2 tsp baking powder
• 2 cups pumpkin, fresh or can (16oz)
• 2/3 cup oil
• 3 eggs, slightly beaten
• 2 cups raisins (optional)
• chopped nuts (optional)

Notes and Preparation: I use fresh pumpkin. Cut the top off the pumpkin and scrape out the stringy bits and seeds. Seperate the seeds from stringy bits and set both aside. Using a spoon, scrape out 2 1/2 cups of pumpkin. Puree in a blender to a smooth thick consistency, adding water as needed. Make sure you end up with at least 2 cups of puree. If you come up short, you can add some of the stringy bits or scrape out more from the pumpkin. The pumpkin seeds can be roasted in the oven (don't rinse). Soaking raisins for 5 minutes helps them spread through the loaf more evenly.

Directions:

1. Preheat oven to 350 degrees.
2. Heavily grease two 9x5-inch loaf pans with shortening then flour. This is important, the bread will stick.
3. In a large bowl, mix together all the dry ingredients except the raisins and nuts.
4. Add pumpkin, oil, eggs, raisins and nuts; mix until just blended. Turn batter into pans.
5. Bake at 350 degrees for 1 hour or until toothpick inserted in center comes out clean.
6. Cool loaves in pans on wire rack for 10 minutes; remove loaves from pans and cool completely. When cool, wrap each loaf in plastic wrap and store at room temperature.

Source: Tim Kelly and "The Good Housekeeping Cookbook"

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