Holiday Pumpkin Bread

• 1 (15-ounce) can unsweetened pumpkin
• 1 cup CRISCO Oil
• 3 cups sugar
• 3 large eggs
• 3 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1/2 teaspoon ground cloves
• 1 cup chopped walnuts
• 1 cup raisins
• CRISCO No-Stick Cooking Spray

1. Beat first 11 ingredients at low speed with an electric mixer 1 to 2 minutes or until blended. Stir in walnuts and raisins. Pour batter into 2 (9- x 5-inch) dark, nonstick loafpans coated with cooking spray.
2. Bake at 350u0b0 for 55 minutes or until a wooden pick inserted in center comes out clean. Cool loaves in pans on wire racks 15 minutes; remove from pans, and let cool completely. Drizzle bread with Orange Glaze, if desired.
3. Note: For light, shiny loafpans, bake 1 hour and 5 minutes or until a wooden pick inserted in center comes out clean.
4. Holiday Pumpkin Muffins: Spoon batter evenly (about 1/4 cup each) into lightly greased muffin pans. Bake at 350u0b0 for 20 to 25 minutes. Remove from pans immediately; cool on wire racks. Makes 3 dozen.

pumpkin, crisco oil, sugar, eggs, flour, baking soda, baking powder, ground cinnamon, ground nutmeg, salt, ground cloves, walnuts, raisins, nostick

Taken from www.myrecipes.com/recipe/holiday-pumpkin-bread (may not work)