Everybody has nostalgic recipes, recipes that take us instantly back to our childhood. I have a lot of these types of recipes, but this pumpkin bread is pretty high up on my list. The smell alone brings me back to my parents’ house and a much simpler time. I make it every fall and tend to freeze a few loaves so that we can enjoy it whenever we’re craving something that makes us feel a little nostalgic. If you’ve seen my blog, you’ll notice that I usually post more than just one picture…well not this time. I was so impatient baking this year’s first loaves of pumpkin bread that I literally rushed and forgot to stop for pictures…whoops! I hope you enjoy it as much as my family!

Ingredients

4 eggs
1 cup canola oil
1 cup water
1 can pumpkin puree
1/2 cup raisins
2 3/4 cups sugar
1 1/2 teaspoons salt
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons cinnamon
2 teaspoons nutmeg
1 teaspoon cloves
3 1/2 cups flour

Preheat the oven to 325 degrees.
In a stand mixer, blend all the wet ingredients.
In a separate bowl sift together the dry ingredients.
Slowly add the dry ingredients to the wet.
Pour into greased and floured loaf pans. Bake for one hour or until a cake tester inserted in the middle comes out clean.

*Makes 2 large loaves