PUMPKIN BREAD
This is not my own recipe, it comes out of one of the many cookbooks I own. I usually make this around Thanksgiving and Christmas but it is a really good recipe for any occasion or just to make for a dessert. I especially enjoy it with spreadable cream cheese. I hope you enjoy it.
INGREDIENTS
1 can (16 ounce) pumpkin
1 2/3 cups sugar
2/3 cup vegetable oil
2 teaspoons vanilla
4 large eggs
3 cups all-purpose flour*
2 teaspoons baking soda		 1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon baking powder
1/2 cup coarsely chopped nuts
1/2 cup raisins, if desired
* If using self-rising flour, omit baking soda, salt, and baking powder
DIRECTIONS
1. Move oven rack to low position so that the tops of the pans will be in the center of the oven. Heat oven to 350. Grease bottoms only of 2 loaf pans, 8 1/2 x 4 1/2 x 2 1/2 inches, or 1 loaf pan, 9 x 5 x 3 inches, with shortening.

2. Mix pumpkin, sugar, oil, vanilla, and eggs in large bowl. Stir in remaining ingredients. Pour into pans.

3. Bake 8-inch loaves 50 to 60 minutes, 9-inch loaf 1 hour 10 minutes to 1 hour 20 minutes, until toothpick inserted in center comes out clean. Cool 10 minutes in pans on wire rack. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.
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