Grandmother Cora Horton'S Pumpkin Bread

• 3 1/2 c. flour
• 2 1/2 tsp salt
• 1 tsp nutmeg
• 2 tsp baking soda
• 1 tsp cinnamon
• 1 c. salad oil
• 4 eggs
• 3 c sugar
• 2/3 c. water
• 2 cups pumpkin
• 1 c. raisins

1. preheat oven to 350
2. Sift together flour, salt, nutmeg, baking soda, and cinnamon.
3. Add oil, eggs, sugar, water and pumpkin and mix well.
4. Add raisins and mix thoroughly.
5. Spray the inside of (4) one-pound coffee cans with non-stick spray or wipe them with salad oil. Fill each of the coffee cans 1/2 full with batter.
6. Put foil caps on each of the cans and bake for 45 minutes. Remove caps and bake for 30 more minutes. Remove from oven and let set for 10 minutes. Remove bread from cans. Put the bread on cookies sheets and return to oven turning the loaves twice during the 10 minutes.

flour, salt, nutmeg, baking soda, cinnamon, salad oil, eggs, sugar, water, pumpkin, raisins

Taken from www.epicurious.com/recipes/member/views/grandmother-cora-hortons-pumpkin-bread-50095740 (may not work)