2 ¼ c. sugar
3 c. sifted flower
1 c. sunflower oil
1 Tbs. baking powder
2 tsp. baking soda
1 16 oz can pumpkin
1 tsp. salt
2/3 c. raisins
1 tsp. cinnamon
2/3 c. chopped walnuts
1 tsp. nutmeg
½ tsp. ground cloves
Heat oven to 350°.
Mix sugar, oil, eggs and pumpkin together well. Stir in walnuts and raisins. Set aside.
In another bowl, mix dry ingredients together. Combine all ingredients and stir until well and evenly mixed.
Pour into 2 well-greased loaf pans. Bake at 350° for 65-70 minutes until toothpick inserted in center comes out clean.
**Award winner from Cedarburg Cookbook. I’ve made some changes – based on what is in the cupboard at the time of baking.
• Used corn oil instead of sunflower
• Added cranberries (fresh, frozen or dried) with or without the raisins
• Used pecans rather than walnuts
• Used bundt pan rather than the 2 loaf pans