3 ½ cups of all purpose flour 3 cups sugar
2 teaspoons salt 1 cup vegetable oil
2 teaspoons baking soda 4 eggs, beaten
1 teaspoon baking powder 1 (16-ounce) can pumpkin
1 teaspoon each: cinnamon, nutmeg and allspice 2/3 cup water
½ teaspoon cloves ½ to 1 cup chopped pecans
Mix the flour, salt, baking soda, baking powder, cinnamon, nutmeg, allspice and cloves together. Beat the sugar, oil and eggs in a mixing bowl until light and fluffy. Stir in the pumpkin. Stir in the dry ingredients. Add the water, pecans and raisins and mix well. Spoon the batter into two well-greased loaf pans. Bake in preheated 350 degree oven for 1 hour or until the bread tests done. Cool in the pans for 10 minutes. Remove to a wire rack to cool.
TIP: This recipe is great for the fall with pumpkin availability, but remember to store a few cans on the shelf to make this recipe any time of year!
This recipe is from Page 62 of the cook book "Marshes to Mansions," sponsored by the Junior League of Lake Charles.