Thanksgiving Pumpkin Bread Recipe

Ingredients:

1 1/2 c. pumpkin
3/4 c. vegetable oil, 2 1/2 c. flour
2 c. sugar
1 1/2 tsp. baking soda
1 1/4 tsp. salt
3/4 tsp. nutmeg 3
/4 tsp. cinnamon
1 c. nuts chopped
1 c. raisin
3 1 lb. coffee cans.

Instructions:

Preheat oven to 350 degrees.
Makes three loaves.
Beat these together: 1 1/2 c. pumpkin 3/4 c. vegetable oil
Then add: 2 1/2 c. flour 2 c. sugar 1 1/2 tsp. baking soda 1 1/4 tsp. salt 3/4 tsp. nutmeg 3/4 tsp. cinnamon 1 c. nuts, chopped 1 c. raisins, if desired
Mix until all ingredients are thoroughly moistened.
 Fill three ungreased 1 lb. coffee cans, 1/2 full.
Bake at 350 degrees for 75 minutes.
 Cool, in the can for 15 minutes and remove from can.
Wrap, while still warm, in aluminum foil. Refrigeration not necessary but won't hurt.
Slice and place in toaster or microwave to warm .

Cranberry Sauce

Ingredients:

1-1/2 C sugar
1 navel orange
1/2 t grated ginger
4 cup cranberries
1/2 C (2 oz.) toasted pecans.

Instructions:

Grate the orange peel and add to a pot with the sugar and ginger.
Add the juice from the orange into the pot and simmer over medium heat until the sugar is dissolved.
Add cranberries and cook until they pop - about 5 minutes.
Add pecans and cool sauce.