Pumpkin Bread

• 1/3 c. margarine
• 1 1/2 c. sugar
• 2 eggs
• 1 c. canned pumpkin
• 1/3 c. water
• 1/4 tsp. baking powder
• 1 tsp. soda
• 1/2 tsp. cinnamon
• 1/4 tsp. cloves
• 1 2/3 c. flour
• 1 1/3 c. nuts
• 1 1/3 c. raisins
• 2 c. milk
• 1 c. fat
• 1 1/2 yeast cakes
• 3 eggs, beaten
• 4 Tbsp. sugar
• 2 tsp. salt
• 6 c. flour

1. Scald milk; add sugar, salt and shortening.
2. Cool to lukewarm and crumble in yeast.
3. Stir in beaten eggs.
4. Add flour and beat thoroughly.
5. Cover and let rise until double in bulk.
6. Place in a Sally Lunn ring mold or tubular pan (I use a Bundt pan).
7. Let rise again until double in bulk.
8. Bake at 350u0b0 for 1 hour.
9. Yields 16 large servings.

margarine, sugar, eggs, pumpkin, water, baking powder, soda, cinnamon, cloves, flour, nuts, raisins, milk, fat, yeast, eggs, sugar, salt, flour

Taken from www.cookbooks.com/Recipe-Details.aspx?id=948836 (may not work)