Pumpkin Bread

Last month I cut up our Halloween pumpkins in preparation for making pumpkin bread as Christmas goodies this month.  Every year I puree the pumpkin in the food processor and freeze it for use throughout the year.

Here is the recipe for our family's version of pumpkin bread.  I traditionally make this every year for Christmas.

Pumpkin Bread

3 1/2 cups sifted all purpose flour

2 teaspoons baking soda

1 1/2 teaspoon salt

1 teaspoon cinnamon

1 teaspoon nutmeg

1 teaspoon all spice

3 cups sugar

1 cup vegetable oil

4 eggs

2/3 cups water

2 rounded cups of finely mashed fresh pumpkin (or you can use 1-1lb can of pumpkin)

1 cup chopped pecans

1 cup raisins

Preheat the over to 325F.  Mix the flour, soda, salt, spices, and sugar in a large bowl.  In a separate bowl, mix the remaining ingredients.  Make a well in the dry ingredients and add the well-mixed wet ingredients.  Blend well to make the batter.  Pour into 3 well greased and floured loaf pans.  Bake at 325F for 55 minutes or until a toothpick inserted in the center is dry when removed.  Cool slightly in the pans, then turn out onto a rack until thoroughly  cool.  This freezes well.