Pumpkin Nut Bread

by: Sue

When Fall mornings are crisp and the smell of maturing crops is in the air, I pull out my mixer and make this cake. We used to bake it in one pound coffee cans but alas I have no one pound coffee cans any more. Matt always loved pumpkin bread and would have it for breakfast with spiced tea. Nothing signals fall better than pumpkin *anything*.

1 cup butter
3 cups sugar
3 eggs
1 can (1 lb.) pumpkin
1 teaspoon vanilla
3 cups sifted flour
1 1/2 teaspoons salt
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon cloves
1/2 teaspoon nutmeg
1 cup chopped pecans
1 cup dark or golden raisins (optional)

Preheat oven to 350. Cream butter and add sugar gradually; beat in eggs. Add pumpkin and vanilla, mixing to combine. Sift together the flour, salt, soda, baking powder, and spices; blend with pumpkins mixture. Add nuts and raisins.

Grease two loaf pans or one tube pan, and flour lightly. Bake for 60-65 minutes or until bread tests done with a toothpick. Let stand 10 minutes before removing from pans, cool on racks. Wrap and store overnight before slicing.

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