Recipe - Kathleen Frakes Fantastic Pumkin Bread

1 cup White sugar
1 cup Brown sugar
1 One fourth teaspoon Salt
3 teaspoon Baking soda
1 teaspoon Cinnamon
1 teaspoon Nutmeg
One half teaspoon Ground cloves
2 tablespoon Molasses; ( I used Dark
molasses )
1 cup Salad oil; ( vegetable )
4 Eggs
2/3 cup Water
2 cup Pumkin; ( freshly cooked or
canned )
3 One half cup Sifted all purpose flour
1 cup Chopped nuts; ( walnuts or
pecans )
1 cup Raisins; ( I didn't use
these at all )

I used 2 cups Butterscotch chips instead of raisins from my sister Peggy's
suggestion and it was great that way. Combine all ingredients and mix "
vigorously ".Divide batter into 3( 8 One half x
4 One half Baby Food Bars greased and floured loaf pans or 2 ( larger loaf
pans ). In a preheated oven, bake at 350 degrees for 1 to 1 One half hours or
until toothpick comes out clean when inserted into center of bread. Let
bread cool in pans on wire rack. Freezes beautifully. If you use the
butterscotch chips I let the bread cool in pan about 15 to 20 minutes then
used a knife around the edges of the pan and remove the bread from the pan,
then put bread onto wire racks to cool completely.If you wait to long for
the bread to cool in the pan with the butterscotch chips the bread is very
hard to get out of the pan and the bread will probably stick to the pan and
you just get a mess of bread chunks. I hope this works well for you Cat in
the Hat. My wifes friends at work just loved it. It makes the house smell
great too while your cooking it. :0) !!!

Posted to BakeryShoppe Digest V1 #429 by MOPSIE9607@aol.com on Dec 1, 1997