Pumpkin Bread with Raisins and Cashews..

This is a long awaited item which was due. I tasted this the first time in my son's school at the Thanksgiving Lunch Party. I thought it was a cake, coz it felt so much like one and it tasted really soft and moist with a hint of all the spices. So I went ahead and asked his teacher and she told me that it was made by another class-teacher and it was her recipe which her class ( 4 yr olds ) made every year for the Thanksgiving Party...Isn't that amazing ?? No wonder it tasted so good. The great recipe and the little hands that made it...

So, this is her recipe which I followed and it was a big hit.

My variation is addition of raisins and cashews to this, and I omitted the All-spice powder, since I dint have it.

Ingredients

3 cups sugar

1 cup oil

4 eggs

1 can pumpkin

2/3 cup water

3.5 cups all-purpose flour

1 tsp baking powder

2 tsp baking soda

2 tsp salt

1 tsp nutmeg powder

1 tsp all-spice powder

1tsp cinnamon powder

1/2 tsp ground cloves

1/4 cup black raisins

1/4 cup roughly chopped cashews

Please note that I made this with half the quantities mentioned above. It made about 18-20 pieces.

Method

- Mix the sugar and oil well.

- Add the eggs and the pumpkin to the above and mix well. Then add the water also and mix.

- Sift the flour, baking soda, salt and baking powder together and add to above mix. Also add the nutmeg, cinnamon, cloves and all-spice and mix well.

- Dust the raisins and cashews with a little flour and fold them in the mix.

- Now, I used half the quantity of above measures, so I put the whole mix in a square cake pan of 8"x8", lined with parchment paper.

- If you are following the whole quantities mentioned above, grease 3 large foil pans with cooking spray. Pour the mixture in pans.

- Bake at 350F for 1 - 1.5 hrs.

- Cool completely before you cut into pieces and store.

- For the quantities I used, mine was ready in 1 hrs time.

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