I had a request for this recipe on another board, so I'll post it here. When my kids were young, we used this recipe numerous times to make either pumpkin bread or pumpkin muffins which we entered in our annual Unionville (PA) Community Fair. Without fail, each time we entered, we won first place ribbons, the kids in their respective age categories, and me in the adult category. One year the muffins even won Best of Show (best out of all baked goods entered by elementary school students). Now that the kids are grown, the recipe still remains a family favorite. It's been a few years since I've submitted any entries in the Fair, so I'm no longer quite so protective of the recipe.
Makes one loaf. Recipe may be doubled.
1¾ cups sifted unbleached all-purpose flour
¼ tsp. double-acting baking powder
1 tsp. baking soda
1½ cups sugar
½ tsp. salt
½ tsp. ground ginger
½ tsp. ground cloves
½ tsp. ground nutmeg
1 tsp. ground cinnamon
2 large eggs, lightly beaten
½ cup vegetable oil
1 cup canned pumpkin puree (NOT pumpkin pie filling)
1/3 cup water
½ cup yellow raisins (optional)
Preheat oven to 350°. Butter and flour a Pyrex loaf pan, 9 by 5 by 3 inches.
Into a bowl, sift together the flour, baking powder, baking soda, sugar, salt, ginger, cloves, nutmeg and cinnamon.
In another bowl beat together the eggs, oil, pumpkin puree and water. Add to the flour mixture and beat until the batter is combined. Stir in the raisins (if using). Pout the batter into the prepared loaf pan. Using the tip of a sharp knife, draw a line down the length of the surface of the batter. (This helps the appearance of the baked loaf.)
Bake in center of preheated oven for about 1 hour and 20 minutes, or until a tester comes out clean. (Test after 1 hour and 15 minutes.) Let the bread cool in the pan on a rack for 15 minutes. Turn it out onto a rack (if desired) and let it cool completely.
*The same recipe can be used to make six giant pumpkin muffins, but the baking time is shorter; test muffins for doneness after 55-60 minutes.