My mum had two sisters. My mother has the best sense of humor, and my Aunt Carol is the best home-maker. My Aunt Mamie had the best heart though…and though I would like to be as funny as my mother or as good a baker as my Aunt Carol, I identify most with my Mamie and that makes me very happy.
I should say that this isn’t really my aunt Mamie’s recipe. I used my Aunt Carol’s recipe for years until I found this one. And it tastes better. So…I call it my aunt Mamie’s pumpkin bread and give her the one up for once in her life.
I wish I could go back and really talk with her again. She was so filled with love.
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Pre-heat the oven to 350 degrees and grease a 9×5 loaf pan.
Cream the butter and sugar then beat in the eggs, pumpkin, and water, till smooth.
Sift the flour, soda, powder, spices and salt. Beat the dry ingredients into the pumpkin mixture.
Stir the walnuts and raisins into the batter.
Place in greased bread pan and bake for approximately one hour at 350 degrees.
1/3 cup butter, softened
1 1/3 cup sugar
1 cup cooked, mashed pumpkin or squash (canned)
1/4 cup water
1 2/3 cup flour
1/4 tsp. Baking powder
1 tsp. Baking soda
3/4 tsp. Nutmeg
1/2 tsp cinnamon
1/2 tsp. Cloves
3/4 tsp salt
1/2 cup raisins
1/2 cup chopped walnuts