Pumpkin Bread

2.75 cups sugar
1.5 cups oil (canola)
6 large eggs
3 cups pumpkin puree
3 cups whole wheat flour
2.25 cups all purpose flour
1.5 t baking soda
1 T baking powder
1 T salt
1 cup dark rum
3 t cinnamon
1.5 t nutmeg
1.5 t allspice
1 t ground ginger
1 t ground cloves
1.5 cups golden raisins
 ~ 2 cups walnuts, toasted and broken into large pieces -- I like to overdo the nuts.

Toast walnuts and let cool then break into largish pieces.
Measure the flours, leavening and spices and mix dry ingredients together in one bowl.
Plump raisins in rum.
Cream sugar and oil in a mixing bowl then add eggs to the mixture one at a time beating well each time between eggs.
Mix in pumpkin.  Then add the flour mixture alternately with the remaining rum.  Stir in the raisins and nuts gently and pour into prepared loaf pans and bake at 325 F for about an hour.

This makes five 7.5 X 3.75 X 2.25 loaves.  Butter the pans before putting in the batter.  Bake until loaves pull away from the edges of the pan and are not wet in the center.  You can make cup cake size or larger loaves just adjust baking time.

FREEZES VERY WELL so serve one now and have several loaves for another time. 

If you are using fresh rather than canned pumpkin first roast the pie pumpkin (do not use field or jack o lantern pumpkins -- this loaf was made with a Musque de Provence) by cutting it in half, removing seeds, put cut side down on a pan with sides in 350F oven until soft.  Cool a little and then scoop flesh away from the shell.  Puree the flesh and then for pies or pumpkin bread drain the puree until it is about the same thickness as canned pumpkin.  I use a Chemex with a coffee filter in the fridge overnight but a colander with layers of cheese cloth works fine too.  The liquid which drains off can be added back to the puree which is not used for the recipe for bread to make a soup.  It will make the soup a little more on the sweet side.  I saute a shallot and then add the puree and season with pimeton and a dollop of fresh goat cheese.  Pumpkin soup is also good with Indian curry spices and coconut milk.  There are lots of variations on the internet.