Holiday Pumpkin Bread

Sometimes when you buy pumpkin around the holidays, you have to take one of those monster cans that are 32 oz because all the 16 oz ones are sold out…so you need to either make a second pumpkin pie (never a bad thing!) or find some other use for your left over pumpkin. This recipe calls for 16 oz pumpkin which would use up that extra quite nicely! Note that the instructions mention butter but there isn’t any butter listed in the ingredients, so that’s an error. I think what they meant was “pumpkin mixture” – when you read through it that’s the only thing that makes sense.

Holiday Pumpkin Bread

1 c boiling water

1 c Quaker Oats (quick or old fashioned, uncooked)

16 oz pumpkin

1 1/2 c granulated sugar

1 c firmly packed brown sugar

4 eggs

1/2 c vegetable oil

4 1/2 c all purpose flour

1 T pumpkin pie spice

2 t soda

2 t salt

1 t baking powder

1 c dairy sour cream

3/4 c raisins

1/2 c chopped pecans

Pour boiling water over oats. Cover; let stand 20 minutes. Beat together pumpkin, sugars, eggs, and oil. Add combined dry ingredients alternately with oats mixture and sour cream to butter mixture (probably pumpkin mixture), mixing well after each addition. Stir in raisins and pecans. Pour into two well greased 9×5 loaf pans. Bake in preheated moderate oven (350) about 1 hour and 15 minutes. Cool 5 minutes on wire rack; remove from pan. Cool thoroughly before slicing. Makes two 9×5 loaves. Can be frozen after baking.

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