Pumpkin Bread Name: Narda Young Base: Scott AFB Recipe: 3 1/2 c. all purpose flour 1 1/2 tsp. salt 1 1/2 tsp. cinnamon 1 1/2 tsp. nutmeg 1 c. vegetable oil 3 c. granulated sugar 2 c. pumpkin pie filling 2 tsp. baking soda (dissolved in water) 1 c. water 1 c. chopped nuts (optional) 1 c. raisins (optional) 4 eggs Oven temp ~ 350 degrees Beat oil, sugar & eggs; add pumpkin, water & spices. In separate bowl, mix flour, nuts & raisins. Add to rest of ingredients. Grease pans. Use wax paper to line pan bottoms. Fill 2/3 full. Bake about 50 min till toothpick is clean. Bread will be moist. Freezes well. Makes 3 to 4 loaves. Glaze for Pumpkin Bread 1/2 c. powdered sugar 1/8 tsp. cinnamon 1/8 tsp. nutmeg 1 to 2 tblsp. milk Mix all ingredients, add enough milk for consistency. Drizzle over cooled bread. Let set. Wrap in Saran wrap and foil to keep fresh and moist. Enjoy!