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Pumpkin Bread
Sharon Strander, Friendship

3 cups flour
2 tsp. baking soda
1/2 tsp. baking powder
2 tsp. cinnamon
2 tsp. ground cloves
1 tsp. salt
1/2 cup butter, softened
2-1/2 cups sugar
4 eggs
16 oz. can solid pack pumpkin
1/2 cup water
1/2 cup nuts, chopped
1/2 cup seedless raisins

In a bowl, combine first six ingredients; sift together onto plate and set aside. In a deep mixing bowl, cream together butter and sugar. Beat in eggs, one at a time. Stir in pumpkin. Add about 1 cup of flour mixture and mix well. Beat in 2–3 Tbsp. water. Repeat this step twice more, beating well after each addition. Stir in nuts and raisins. Ladle batter into two greased and floured 9-x5-inch loaf pans. Bake on middle of rack of 350 degree oven for 50–60 minutes.

 

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