---------- Recipe via Meal-Master (tm) v8.02
 
      Title: PUMPKIN BREAD WITH CINNAMON
 Categories: Breads, Fruits, Nuts, Vegetables
      Yield: 4 servings
 
  3 1/2 c  Unbleached Flour; Sifted
  1 1/2 c  Light Brown Sugar; Packed
  1 1/2 c  Sugar; Granulated
      2 ts Baking Soda
  1 1/2 ts Salt
      1 ts Cinnamon; Ground
    1/2 ts Nutmeg; Ground
      4    Eggs; Lg
      1 c  Salad Oil
    2/3 c  Water
      2 c  Pumpkin; Mashed, Canned
      1 c  Raisins
      1 c  Walnuts; Chopped
 
  Preheat the oven to 375 degrees F, and grease 3 medium (8 1/2 X 4 1/2) loaf
  pans, sprinkling a little brown sugar in each.  Combine all the dry
  ingredients in a large bowl and fashion a well in the center.  Break in the
  4 eggs and add the salad oil, water and pumpkin.  Beat thoroughly until
  well mixed, then add the raisins and nuts.  Pour into the prepared pans.
  Bake 1 hour and 15 minutes or until a cake tester or wooden pick inserted
  in the center comes out clean.  Cool for 5 minutes in the pans before
  turning onto wire racks to cool. NOTE: This bread can be wrapped in
  aluminum foil and frozen very satisfactorily.
 
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