Pumpkin Nut Bread

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   Cream butter, gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition. Combine next seven ingredients, add to creamed mixture alternately with pumpkin, beginning and ending with flour mixture. Stir in vanilla, raisins and pecans. Spoon into 4 greased and floured one pound coffee cans. Bake at 350u00b0 for one hour or until wooden pick inserted in center comes out clean. Cool in cans 10 minutes, remove from cans and cool completely on wire racks. Yields: 4 loaves. Can also be baked in loaf pans.

* Per serving · 4 servings · Values may vary.

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