Recipe - Pumpkin Pecan Raisin Bread

3 cup Flour
2 teaspoon Baking powder
1 One fourth teaspoon Salt
1 teaspoon Baking soda
1 teaspoon Cinnamon
One half teaspoon Nutmeg
2 Eggs
1 cn (16oz) pumpkin
1 cup Packed light brown sugar
One half cup Maple syrup
One fourth cup Vegetable oil
One half cup Raisins
One half cup Chopped pecans

from Women's Circle for the Proud Cook.

In large bowl mix the first 6 ingredients. In another bowl combine the next
5 ingredients. Grease a 9x5 inch loaf pan. Stir liquid ingredients into dry
ingredients and stir until moistened. Add raisins and nuts, then spoon into
loaf pan. Bake for 1 One fourth hours in a 350 oven. Cool bread on a wire rack in
the pan for 10 minutes. Then remove and let completely cool on rack. Posted
to TNT Prodigy's Recipe Exchange Newsletter by NAFY67C@prodigy.com
(DEBORAH EPSTEIN) on 6 Ap, r 1997