Pumpkin Bread (printable version)
Wonderful, moist, not too sweet bread for breakfast or anytime.
3 cups flour
2 tsp baking soda
2 tsp baking powder
2 tsp cinnamon
1/2 tsp all-spice
1.25 cups sugar
1/2 cup chopped walnuts
1/2 cup raisins or currants
4 eggs, well beaten
1 cup vegetable oil
2.5 cups pumpkin, cooked & mashed
(butternut, acorn or other squash may be
substituted)
Preheat oven to 350 F.
Sift all dry ingredients together in a large
bowl. Add walnuts and raisins. In separate bowl, mix eggs, oil, and
squash. Combine contents of both bowls and beat well. Divide into two 9" x
5" loaf pans and bake 1 hour. Allow to cool. Remove from pans. Freezes
well (if it lasts that long!).