3 cups sugar
4 eggs
1 cup oil
1 1 pound can pumpkin
3 1/2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons salt
1 teaspoon ground cloves
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon allspice
2/3 cup water
1 cup nuts
1 cup raisins
Combine sugar, oil and eggs; add pumpkin. Sift dry ingredients together. Add to pumpkin mixture. Add water, mix and bake at 350 degrees for 50-60 minutes in 2 large greased loaf pans or 3 small pans, or different sized cans (for round bread). For a nice finishing touch, as soon as it’s out of the oven, brush a little butter over the top and sprinkle with granulated sugar.
I have made this recipe substituting 1/2 cup applesauce for 1/2 c. of the oil and cutting the sugar back to 1 1/2 cups. Obviously, it isn’t as sweet when the sugar is cut in half, but it is still very good! When I reduce the sugar and sub applesauce, I cut flour back to 3 1/4 c.
“Helton House Bed and Breakfast”
Yield:
“2 Large Loaves”
Great recipe! For what it’s worth, after making the original, I tried to make a slightly healthier version that would have the same soft texture and flavor. I cut the sugar to 2 cups, the oil to 2/3 cup and replaced it with extra virgin olive oil, used whole wheat pastry flour, cut the salt to 1 teaspoon, increased the pumpkin to 1 1/2 pounds, and used 1/3-2/3 cup of low fat buttermilk for the water (depending on the water content of the pumpkin.) I also increased the amount of the spices and added ground ginger because I like a spicier pumpkin bread. The result is pretty close to your original with less sugar, more fiber, and a healthy fat. And it stays just as moist.