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PUMPKIN BREAD

original 7-loaf (fits in largest pyrex mixing bowl)

4 cups 2-30 oz cans pumpkin
2 tblsp 3 tblsp water
4 cups 6 cups brown sugar
1 cup 1 1/2 cups vegetable oil
4 tsp 2 tblsp cinnamon
1 tsp 1 1/2 tsp cloves
1/4 tsp 1/2 tsp nutmeg (optional)
1/4 tsp 1/2 tsp allspice (optional)
1 tsp 2 tsp lemon zest (optional)
1 tsp 2 tsp orange zest (optional)
1-2 oz 1/4 cup rum (optional)

5 cups 7 1/2 cups flour
4 tsp 2 tblsp soda
1 tsp 1 1/2 tsp salt

1 cup 1 1/2 cups golden raisins
1 cup 1 1/2 cups chopped hazelnuts or walnuts (optional)
1/2 cup 3/4 cup chopped dried fruit (optional)
(apricots, peaches, or apples)

Stir together the pumpkin, water, oil, sugar and spice mixture.
Sift flour mixture into liquid mixture and stir. Add fruits and
nuts.

Pour into greased 1-quart loaf pans. Bake at 350-degrees for 1
hour or until the toothpick test is passed.

More easily sliced for serving when bread is chilled or frozen
(slices thaw quickly).

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