• 11/2 Cups flour
• 1/2 teaspoon salt
• 3/4cup sugar
• 1 teaspoon baking soda
• 1 Cup pureed pumpkin ( butternut squash, hubbard squash, works just as well. I have even used canned squash.)
• 1/3 Cup vegetable oil
• 2 eggs beaten
• 1/4 teaspoon nutmeg, cinnamon, allspice
• 1/4 cup of water
• 1/2 cup raisins
• 1/2 cup chopped nuts

1. Preheat the oven to 350 degrees. Combine flour, sugar salt, and baking soda.
2. Mix the pumpkin, oil,eggs,1/4 cup water and spices, then combine with dry
   ingredients,but do not mix too thoroughly.
3. Stir in raisins and nuts.
4. Bake in greased 9 by 5 by 3 inch loaf pan for 50 to 60 minutes turn out of pan
   and cool on rack.
5. Enjoy with morning coffee or afternoon snack. This bread keeps well
   in refrigerator  for several days . May also be frozen for coming Holidays

Email: webmaster@pizzatherapy.com

© Grande Publishing 2000-05