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INGREDIENTS:

3 c Flour
1/2 ts Baking powder
1 ts Baking soda
1 ts Ground nutmeg
1 ts Ground cloves
1 ts Cinnamon
1/2 ts Salt
3 c Sugar
1 c Veg. oil
3 Eggs
16 oz Canned pumpkin
1 c Raisins

DIRECTIONS:

In large bowl, sift together flour, baking powder, baking soda, nutmeg, cloves, cinnamon, and salt. In large mixing bowl, place sugar, veg. oil and eggs. Stir until blended. Add pumpkin. Gradually add flour mixture, stirring well after each addition. Fold in raisins. Pour batter into greased and floured tube pan. Bake in preheated 350 oven for 1 hour. Cool on wire rack 10 minutes; then remove from pan and cool again.

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INGREDIENTS:

2/3 c Sifted soy flour
1 c Whole-grain pastry flour
1/4 ts Baking powder
3/4 ts Baking soda
1 1/2 ts Cinnamon
1/2 ts Ground cloves
1/4 ts Nutmeg
1/2 ts Salt
1 c Pumpkin; canned
1 c Sugar
2 Eggs; lightly beaten
2 tb Water
1/2 c Raisins
1/3 c Chopped walnuts

DIRECTIONS:

Combine soy flour, pastry flour, baking powder, baking soda, cinnamon, cloves, nutmeg and salt; mix well.In separate bowl, mix together pumpkin, sugar, eggs and water. Add dry ingredients gradually, blending well. Stir in raisins and walnuts.

Pour batter into a loaf pan, coated with nonstick cooking spray. Bake at 350 degrees for 50 to 55 minutes. Remove loaf from pan immediately and cool on wire rack.

Yields 12 servings.

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INGREDIENTS:

1 c Plus 2tbsp Evaporated milk
1/2 c Canned pumpkin
3 c All purpose flour
1/4 c Whole wheat flour
1/2 c Ground nuts; your choice
2 tb Brown sugar
3 ts Pumpkin pie spice
1 1/2 ts Salt
2 tb Butter or marg
2 ts Active dry yeast

DIRECTIONS:

Add milk and pumpkin to the pan. Add flours, nuts, sugar, spice and salt to the pan. Level dry ingredients. Place a 1/2 tb butter in each corner. Make a well and add the yeast. Program for basic.