Pumpkin Bread

This is my Mother's recipe. It does not contain eggs but is wonderful with the addition of raisins. I usually double this recipe to make two loaves and then freeze one. Lately I've been using half spelt or whole wheat flour, and half all purpose flour. Delicious with or without butter and a slice of cheddar cheese.

• Ready In: 1 hr 10 mins
• Serves: 10
• Yields: 1 loaf

Ingredients

• 1⁄2 cup  vegetable oil
• 2  cups sugar
• 14  ounces canned pumpkin (unsweetened)
• 3⁄4 teaspoon cinnamon
• 1⁄4 teaspoon ground cloves
• 1  cup  chopped walnuts
• 1  cup raisins
• 2 1⁄2 cups all-purpose flour
• 1⁄2 teaspoon salt
• 2  teaspoons baking soda

Directions

1. Preheat oven to 350°F.
2. Soak raisins in warm water for 5 minutes.
3. Grease and flour small loaf pan.
4. Combine all ingredients except raisins and nuts.
5. Dredge raisins and nuts with some flour and put in last.
6. Bake for 1 hour or until toothpick comes out almost clean.