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Pumpkin-Nut Bread

Source of Recipe


Marcelle Bienvenu






List of Ingredients



• 2 sticks butter or margarine, softened
  
• 3 cups sugar
  
• 3 large eggs
  
• 3 cups all-purpose flour
  
• 1 tsp baking powder
  
• 1 tsp baking soda
  
• 1 tsp salt
  
• 1 tsp ground cinnamon
  
• 1 tsp ground cloves
  
• 1/2 tsp ground nutmeg
  
• One 16-ounce can pumpkin purée
  
• 1 tsp vanilla extract
  
• 1 cup raisins
  
• 1 cup chopped pecans or walnuts
  






Instructions



1. Preheat the oven to 350º F. Cream the butter and gradually add the sugar, beating well. Add the eggs, one at a time, beating well after each addition.
   
   
2. Combine the next 7 ingredients and add to the creamed mixture alternately with the pumpkin, beginning and ending with the flour mixture. Stir in the vanilla, raisins and nuts. Spoon the mixture into 4 greased and lightly floured one-pound coffee cans.
   
   
3. Bake for 1 hour, or until a wooden pick inserted in the center comes out clean. Cool in the cans for 10 minutes, then remove from the cans and cool completely on wire racks.
   
   Makes 4 loaves.