Pumpkin Bread

• 1/2 c. sugar
• 1/2 c. vegetable oil
• 1 c. pumpkin puree*
• 2 eggs or 1 egg white and 1 whole egg
• 1 c. unbleached white flour
• 1/2 c. whole wheat flour
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1 tsp. cinnamon
• 1/4 tsp. salt (optional)
• 1/4 c. dark raisins**
• 1/4 c. golden raisins**
• 1/2 c. chopped walnuts or pecans**

1. In large bowl, beat together the sugar, oil, pumpkin and eggs. In medium bowl, stir together white and whole wheat flours, baking powder, baking soda, cinnamon and salt.
2. Fold this into pumpkin mixture, stirring for 2 minutes just to moisten the dry ingredients.
3. Stir in raisins and nuts.
4. Pour batter into a greased 9 x 5 x 3-inch loaf pan (or 2 mini loaf pans).
5. Bake the bread in a preheated 350u0b0 oven for about 1 hour, or until a pick inserted in center of bread comes out clean.
6. (Check after 50 minutes if using mini loaf pans.)
7. Set the pan on a rack for 10 minutes, then turn out loaf to cool completely.
8. Yields 1 loaf.

sugar, vegetable oil, pumpkin puree, eggs, unbleached white flour, whole wheat flour, baking powder, baking soda, cinnamon, salt, dark raisins, golden raisins, walnuts

Taken from www.cookbooks.com/Recipe-Details.aspx?id=414544 (may not work)