Pumpkin Bread

Everyone loves bread, we all love flour, who does not, and Trinidad and Tobago are the bakers for all types of bread, but we love our pumpkin bread most of all.  When I got this recipe from a friend, Dominic, he did not include any chopped nuts or pumpkin seeds, as our grandparents use to use to make it, and so I have included them. You can use you own measurements to your advantage.



1/2 cup unsalted butter or shortening
11/2 cups brown sugar
4 eggs
5cups shredded uncooked pumpkin
4 cups all purpose flour
2 tsps baking soda
1 tsp baking powder
1 tsp salt
2 tsp ground cinnamon
1 tsp ground nutmeg
2/3 cups raisins
1 cup coarsely chopped nuts
1 cup toasted pumpkin seeds
Preheat oven to 350 degrees. Grease bottoms only of two loaf pans. In a large mixing bowl beat butter and sugar until creamy.  Add eggs one at a time and continue beating until light coloured. Add pumpkin and water, blend.

In a separate bowl mix flour, baking soda, baking powder, salt and spices. Add to pumpkin mixture, mix until just combined. Stir in nuts, raisins and half the pumpkin seeds. Pour into pans. Sprinkle with remaining seeds. Bake until wooden pick inserted into the centre comes out clean, about fifty (50) minutes. Cool slightly, and loosen sides of loaves from pans. Remove from pans and cool completely before slicing.  To store wrap and refrigerate no longer than 10 days or freeze


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