Pumpkin bread

1 lb pumpkin (I prefer fresh)
1/2 c butter
2 c sugar
1/3 c applesauce
4 eggs
2/3 c water
3.33 - 4 c flour
2 tsp baking soda
1.5 tsp salt
1/2 tsp baking powder
1 tsp cinammon
1 tsp ground cloves
1 c crushed walnuts
1 c raisins

Cut pumpkin in half or quarter depending on size and scoop out seeds & guts. Place skin side up in pan with a little water at 350 until skin turns dark and pulp is soft and easily scrapes away with a spoon. Meanwhile mix 2 c sugar and 1/2c softened butter and cream together w/ a mixer. Mix 4 eggs, 1/3 c applesauce, 1 lb pumpkin and 2/3 c water and add to creamed butter/sugar mixture. In a separate bowl mix with a spoon 2 tsp baking soda, 1.5tsp salt, 1/2 tsp baking powder, 1 tsp cinammon, 1 tsp ground cloves and 3.33 - 4 c flour. Slowly add the dry ingedients to the wet pumpkin mixture stirring each time you add some dry to wet. This is the point where you add raisins 1C (I prefer golden but you can use dark or mix them) and nuts 1 c crushed walnuts. Add them to your batter with a spoon. Grease and flour your pans and bake at 350 for 30 -60 minutes depending on size of pan. Bread is ready when a cake tester/toothpick comes out clean. Enjoy!

Number of Servings: 30

Recipe submitted by SparkPeople user SANDYTRADEWINDS.