Thanksgiving is a special time of year. Harvesting of the fall vegetables. Cool,crisp air and falling leaves. Hot spiced cinder and fresh baked apple crisp. All these bring thoughts of Thanksgiving and pumpkins and their tasty goodness. Pies, cakes and cookies. Whatever pumpkin goodies your families look forward to this is the time of year. I love pumpkin recipes. My kids do too. In fact pumpkin is the only vegetable my kids willingly ate. As a matter of fact..they begged for my pumpkin recipes. There is one I would love to share with you. It is very yummy and moist and you will love serving it to everyone you know. I promise you it will become your favorite pumpkin recipe.
1 & 1/2 cups sugar ( use just 1 cup but you do what you like)
1 cup cooked fresh pumpkin or canned. Either works great.
1/2 cup vegetable oil
1/2 cup water
2 eggs 1 & 2/3 cups all -purpse flour
1 teaspoon soda
1 teaspoon cinnamon
3/4 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon nutmeg
1/4 teaspoon cloves
1/2 cup chopped walnuts
1/2 cups raisins…optional
Preheat oven to 350 degrees. Grease a 9 inch by 5 inch by 3 inch loaf pan. Set aside.
In a mixing bowl combine sugar, pumpkin, oil, water, and eggs…beat well.
Combine dry ingredients…gradually add to pumpkin mixture and mix well.
Stir in raisins and nuts if desired. Mix well. Pour int the greased loaf pan.
Bake for 50-70 minutes depending on your oven or until knife inserted in the center comes out clean.
Cool on wire rack. I like to seal this in a plastic bag overnight. This, in my opinion, makes for a better more moist bread. It sets the flavors and makes the bread tastier. Eat and enjoy. Store in an airtight container or freeze for up to one month.