Pumpkin bread makes a tasty after-school snack or delicious breakfast when toasted and topped with a dab of butter or swirl of cream cheese. The bread freezes well too, so there's always something homemade for unexpected guests.

1 1/2 cups sugar
1/2 cup vegetable oil
1 egg
16 oz. canned pumpkin
2 1/2 cups all purpose flour
2 tsp. baking soda
1 1/2 tsp. pumpkin pie spice
1 cup Sun-Maid Natural Raisins or Golden Raisins
1 cup chopped walnuts or pecans, optional

Heat oven to 350° F.

Grease 9x5-inch loaf pan.

Combine sugar, oil and egg; beat until light and fluffy.

Blend in pumpkin. In separate bowl, combine flour, baking soda, spice.

Add to pumpkin mixture; beat just until smooth.

Fold in raisins. Add nuts if using.

Spoon batter into prepared loaf pan.

Bake 60 to 70 minutes, or until toothpick inserted in center comes out clean.

Cool in pan 10 minutes. Remove from pan and cool on wire rack.

Makes: 1 loaf


Tip: To make mini-loaves for gifts, spoon batter into three greased
mini-loaf pans. Reduce baking time to 30 to 35 minutes.