Pumpkin Blossom

Pumpkin Bread

15 ounces canned pumpkin (not pumpkin pie mix)

1 2/3 cups granulated cane sugar

2/3 cup oil

2 teaspoons vanilla

4 large eggs

3 cups flour (whole wheat is even better)

1/2 cup chopped pecans

1/2 cup raisins

2 teaspoons baking soda

1 teaspoon coarse salt

1 teaspoon cinnamon

1/2 teaspoon baking powder

1/2 teaspoon ground cloves

Butter for greasing

Heat oven to 350F. Grease bottom of 9x5x3 loaf pan with butter. Stir together pumpkin, sugar, oil, vanilla and eggs in large bowl. Stir in remaining ingredients. Pour into pan. Bake 70 to 90 minutes, until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaf from pan; remove from pan and finish cooling on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and refrigerate up to 10 days. (As if. At my house, it’s lucky to last 10 minutes.)