Title: Kathleen Frake's Fantastic Pumpkin Bread
Categories: Bread Soup Vegetable Special
Yield: 3 Servings
| 1 | c | White sugar |
| 1 | c | Brown sugar (dark) |
| 1 1/4 | ts | Salt |
| 3 | ts | Baking soda |
| 1 | ts | Cinnamon |
| 1 | ts | Nutmeg |
| 1/2 | ts | Ground cloves |
| 2 | tb | Molasses (dark) |
| 1 | c | Salad oil (vegetable) |
| 4 | | Eggs |
| 2/3 | c | Water |
| 2 | c | Pumpkin (freshly cooked |
| | | : -or canned) |
| 3 1/2 | c | Sifted all purpose flour |
| 1 | c | Chopped nuts (walnuts |
| | | : -or pecans) |
| 1 | c | Raisins |
Combine all ingredients and mix "vigorously". Divide batter into 3
8-1/2 X 4-1/2 greased and floured Loaf Pans. (OR 2 larger Loaf Pans.)
In a pre-heated oven, bake at 350 degrees for from 1 to 1-1/2 hours
until a toothpick inserted, comes out clean. Let bread COOL IN PANS on
wire Rack! Freezes beautifully. Recipe By: Kathleen Frake Entered
By: Bill Webster January 17, 1996 By fatfree-request@fatfree.com on Jun 16,
1997