Because who doesn’t love pumpkin.
1 can (15 ounces) pumpkin (not pumpkin pie mix)
1 ⅔ cups sugar
⅔ cup vegetable oil
2 teaspoons vanilla
3 cups all-purpose or whole wheat flour
½ cup coarsely chopped walnuts
½ cup raisins, optional
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon baking powder
½ teaspoon ground cloves
Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350ºF.
Grease bottoms only of 2 loaf pans, 8 1/2×4 1/2×2 1/2 inches, or 1 loaf pan 9x5x3 inches, with shortening.
Stir together pumpkin, sugar, oil, vanilla and eggs in large bowl.
Stir in remaining ingredients.
Pour into pans.
Bake 8-inch loaves 50 to 60 minutes, 9-inch loaf 1 hour 10 minutes to 1 hour 20 minutes or until toothpick inserted in center comes out clean.
Cool 10 minutes. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack.
Cool completely, about 2 hours, before slicing.
Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.
Enjoy and have fun in the kitchen. -Edna
Check out Edna’s other recipes on Amazon.