2 Slightly beaten eggs 1 tb Pumpkin pie spice
2 c Brown sugar, dark preferred 1 ts Baking soda
1/2 c Oil 1/2 ts Salt
1 c Pumpkin 1 c Raisins
2 1/4 c Flour
Combine first four ingredients. Mix next four together before adding
to the first four. Mix well. Add raisins. Spoon into two loaf pans
lined with foil. Bake at 350F for one hour or until knife inserted in
middle comes out cleam. Cool on rack. When cool, wrap completely in
foil. These freeze well.
NOTE: Can substitute nuts for raisins. This makes a very moist and
spicy
bread.
From the kitchen of Kathryn Cone, an original
Yields
2 loaves