Pumpkin Bread 2
Ingredients:
original 7-loaf (fits in largest pyrex mixing bowl)
4 cups 2-30oz cans pumpkin
2 tblsp 3 tblsp water
4 cups 6 cups sugar (half white; half brown; or all brown)
1 cup 1-1/2 cups vegetable oil
4 tsp 2 tblsp cinnamon
1 tsp 1-1/2 tsp cloves
1/4 tsp ea. 1/2 tsp ea. nutmeg & allspice (optional)
1 tsp ea. 2 tsp ea. lemon & orange zest (optional)
1or2 oz. 1/4 cup rum (optional)
5 cups 7-1/2 cups flour
4 tsp 2 tblsp soda
1 tsp 1-1/2 tsp salt
1 cup 1-1/2 cups raisins (half golden raisins is good)
1 cup 1-1/2 cups chopped nuts (optional)
(filberts or walnuts or 1/2 & 1/2)
1/2 cup 3/4 cup chopped dried fruit(s) (optional)
(suggest apricots, peaches, or apples)
Stir together the pumpkin, water, oil, sugar and spice mixture.
Sift flour mixture into liquid mixture and stir.
Add fruits and nuts. Is your arm tired yet?
Pour into greased 1-quart loaf pans.
Bake at 350-degrees for 1 hour or until the toothpick test is passed.
More easily sliced for serving when bread is chilled or frozen (slices thaw
quickly).