• 1⅔ cups sugar
  • 6 tablespoons butter
  • 4 eggs
  • 1 16-ounce can pumpkin
  • ⅔ cup water
  • ⅔ cup raisins
  • ½ cup chopped nuts
  • 3½ cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons cinnamon
  • cream cheese frosting (optional, homemade or pre-packaged)


Preheat oven to 350º. Cream sugar and butter. Add eggs one at a time. Stir in pumpkin, water, raisins, and nuts, blending well. Sift together the flour, baking powder, and cinnamon. Stir flour into sugar mixture, blending well. Divide dough between 2 greased loaf pans. Bake for about 1 hour, or until an inserted knife comes out clean. Cool, then frost with cream cheese frosting, if desired.

This recipe appeared in Welcome to Our State’s Christmas Kitchen. Recipe by Susan Rogers. Reprinted from Our State, November 1997.

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