Holidays are full of yummy Pumpkin Bread, Banana Bread, and Cranberry Breads for sharing.

Pumpkin Bread 

• 1 can (15 oz) pumpkin (not pumpkin pie mix)
• 1 2/3 cups sugar
• 2/3 cup vegetable oil
• 2 teaspoons vanilla
• 4 eggs
• 3 cups all-purpose or whole wheat flour
• 2 teaspoons salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon baking powder
• 1/2 cup coarsely chopped nuts
• 1/2 cup raisins, if desired

1. Move oven rack to low position so that tops of pans will be center of oven. Heat oven to 350F. Grease bottoms only of two 8x4-inch loaf pans or one 9x5-inch loaf pan with shortening or cooking spray.


2. In large bowl, stir pumpkin, sugar oil, vanilla and eggs until well mixed. Stir in remaining ingredients except nuts and raisins. Stir in nuts and raisins. Divide batter evenly between 8-inch pans or pour into 9-inch pan.


3. Bake 8-inch loaves 50 to 60 minutes, 9-inch loaf 1 hour 10 minutes to 1 hour 20 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes in pans on wire rack.


4. Loosen sides of loaves from pans; remove from pans to wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

Prep 15 min total time 3 hrs 25 minutes.

Makes 2 loaves (24 slices each)