Tuesday, October 6, 2009

Pumpkin Bread

3 cups sugar
3 ½ cups flour
½ tsp. salt
2 tsp. baking soda
½ tsp baking powder
1 cup water
1 cup oil
1 cup raisins (optional)
I cup walnuts (optional)
2 tsp. cinnamon
½ tsp. cloves
½ tsp. nutmeg
½ tsp. ginger
4 eggs
1 29 oz can pumpkin (not pumpkin pie filling)
Mix in large bowl, dry ingredients first, then wet. Grease and flour 3 loaf pans, divide batter into pans, and bake at 325 degrees, about 45 minutes. Or, bake in 12 soup cans, 45 min.

Great served with Cream Cheese

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