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Pumpkin Bread

1 1/2 c. flour
1/2 tsp. salt
3/4 c. sugar
1 tsp. baking soda
1 c. pureed pumpkin (butternut squash, hubbard squash, works just as well. I have even used canned squash.)
1/3 c. vegetable oil
2 eggs beaten
1/4 tsp. nutmeg
1/4 tsp. cinnamon
1/4 stp. allspice
1/4 c. of water
1/2 c. raisins
1/2 c. chopped nuts

Preheat the oven to 350º. Combine flour, sugar salt, and baking soda. Mix the pumpkin, oil,eggs,1/4 cup water and spices, then combine with dry ingredients,but do not mix too thoroughly. Stir in raisins and nuts. Bake in greased 9 by 5 by 3 inch loaf pan for 50 to 60 minutes turn out of pan and cool on rack.

"Enjoy with morning coffee or afternoon snack. This bread keeps well in refrigerator for several days. May also be frozen for coming Holidays!"...from the kitchen of Netsai Vere, Zimbabwe