Pumpkin Bread

3 cups sugar
1 cup oil
2/3 cup milk
4 eggs
2 cups pumpkin (or 1-15 oz can)
3 ½ cups flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon cloves
½ cup chopped nuts
½ cup chopped raisins (optional)
Streusel Topping (optional)
½ cup sugar
2 tablespoons flour
¼ cup finely chopped nuts
½ teaspoon cinnamon
2 tablespoons margarine or butter, softened

Heat oven to 350 degrees. Grease and flour bottoms only of 2 (9”x5”) or 3 (8”x4”) or 6 miniature loaf pans. Line bottom of pans with wax paper.

In a large bowl, combine sugar, oil, water, eggs, and pumpkin; beat 1 minute at low speed. Lightly spoon flour into measuring cup. Level off.

Add flour, soda, salt, cinnamon, nutmeg, and cloves; blend at low speed unto moistened. Beat 1 minute at medium speed. Stir in nuts and raisins. Pour into prepared pans. (Fill pans only ½ full)

Topping (optional): In a small bowl, combine all topping ingredients until crumble; sprinkle over batter. Bake at 350 degrees for 60-75 minutes or until toothpick comes out clean. Cool 5 minutes; remove from pans. Cool completely on wire racks. “very moist; can be make several days ahead and freezes well" -Donna Sorenson