Pumpkin Bread My mother used to make pumpkin bread every year for Christmas. It was my favorite of all the holiday goodies and is the likely culprit in my everlasting love for all things pumpkin. It also inspires me to grow pumpkins despite the amount of room they take up in the yard. 1¼ cup white flour ½ cup cornmeal 1 cup white sugar ½ cup brown sugar 1 tsp soda 1 tsp cinnamon ½ tsp sale ½ tsp nutmeg 1/8 tsp ground cloves ½ cup melted butter 1 cup pumpkin puree 1 egg, beaten ½ cup water ½ cup raisins (optional) ½ cup coarsely chopped nuts (optional) Sift the dry ingredients together; make a well in the center. Combine butter with egg, water and pumpkin. Pour into well and mix until dry ingredients are moistened. Add raisins and nuts if using. Pour into buttered and floured 9x5 loaf pan. Bake at 350 degrees for one hour and 10 minutes or until done. Variations: Substitute corn meal for another ½ cup of white flour Substitute brown sugar for another ¼ cup of white sugar Double recipe and bake in a bundt pan at 400 degrees for 45-55 minutes © 2010 Copyright, Laurie Erdman