Pioneer Pumpkin Bread

(courtesy Scott Goodpasture, owner of Pioneer Farms in Fallon. Makes 3 loaves)

2½ cups sugar

1 cup vegetable oil

4 eggs

cup water

2 cups cooked pumpkin

1½ teaspoons salt

1 teaspoon cloves

1 teaspoon cinnamon

1 teaspoon nutmeg

3½ cups flour

2 teaspoons baking soda

1 cup chopped walnuts

1 cup raisins

Preheat oven to 350 degrees F and lightly grease and flour 9-by-5-inch loaf pan.

In large bowl, beat together sugar, oil, eggs, water, and pumpkin. Add dry ingredients and mix.

Pour into bread pans. Bake for one hour. Cool for 10 minutes, then remove from pan and place on wire rack.

Wrap in foil and store overnight before serving.

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