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Pastimes : Got A Great Recipe To Share???? -- Ignore unavailable to you. Want to Upgrade?

To: sandintoes who wrote (23795)	11/11/2012 5:17:25 PM
From: William H Huebl	Read Replies (1) \| Respond to of 25073

In October of 2007 you posted a pumpkin pie recipe: Message 23980086 There was a reference to a Kraft pumpkin bread in October 2004: kraftrecipes.com In October of 2003 you posted a recipe to me from Gourmet Mag for pumpkin cheesecake: Message 19391691 ... and also Message 19429961 ... and you mentioned on 11/13/2003 that you had posted a pumpkin bread recipe some time ago: Message 19498352 There is a reference to Rich1's pumpkin bread recipe in November 2001: Message 16692728 You refer to a series of various recipes in October of 2001: Message 16570566 And I finally found your recipe in October 2000: Message 14691075 Here is a family recipe that is always good this time of year...It freezes well, and was always requested in the college care packages! Use golden raisins as this is one of the secrets to this recipe, and don't substitute dark, just because you have them on hand! PUMPKIN Bread 3 eggs 1 LB. solid pack PUMPKIN (about 1 1/3 C) 3/4 cup vegetable oil 1/2 cup water 2 1/2 cups sifted all purpose flour 2 1/4 cups sugar 1 1/2 teaspoon soda 1 1/4 teaspoon salt 3/4 teaspoon nutmeg 3/4 teaspoon cinnamon 1/2 cup chopped pecans or walnuts 1/2 cup GOLDEN raisins In large mixing bowl, beat together eggs, PUMPKIN, oil and water. Sift together flour, sugar, soda, salt and spices and fold into PUMPKIN mixture, mixing well. Stir in raisins and nuts. Bake in two greased 9x5x3 loaf pans at 325 for an hour. Reduce oven to 275 and bake for another half an hour or until bread tests done. Now, I usually make three smaller pans, and bake it for one hour only!