PUMPKIN RAISIN BREAD

Lael Henderson, Recipe #10

2 cups cooking oil
6 2/3 cups sifted flour
8 eggs, lightly beaten
3 teaspoons salt
1 1/3 cups water
2 teaspoons nutmeg
3 cups mashed cooked pumpkin* *(1 - 29 oz can of pumpkin)
4 teaspoons baking soda
2 teaspoons cinnamon
1 cup applesauce
6 cups sugar
2 cups raisins

1. Preheat oven to 350 degrees. Grease and flour 7 (3 ½ “ x 7 ½ “) loaf pans
2. Beat eggs first in bowl, add oil, water, pumpkin and applesauce.
3. Into second mixing bowls sift together dry ingredients. Make a well in center. Add pumpkin mixture. Blend just until dry ingredients are moistened.
4. Stir in raisins (*if you sprinkle some of the flour mixture over the raisins first they won’t stick to the pans).
5. Pour batter into pans (approximately 2 1/3 cups of batter per pan). Bake in preheated oven for 1 hour and 10 minutes.
6. Cool in pan 10 minutes then turn out on side on rack to cool.
Cover with a towel to retain moisture while cooling. Put in plastic bag to keep fresh.

(Makes 7 loaves)

Virginia Upton