Pumkpin bread like grandma made?

Pumpkin Bread

1 1/2 cups (210g) flour

1/2 teaspoon of salt

1 cup (200 g) sugar

1 teaspoon baking soda

1 cup (1/4 L) pumpkin purée*

1/2 cup (1 dL) vegetable oil, olive oil or melted butter.

2 eggs, beaten

1/4 cup water

1/2 teaspoon nutmeg

1/2 teaspoon cinnamon

1/2 teaspoon allspice

1/2 cup (1 dL) chopped walnuts

1/2 cup raisins (optional)

* To make pumpkin purée, cut a pumpkin in half, scoop out the seeds and stringy stuff, lie face down on a foil or Silpat lined baking sheet. Bake at 350°F until soft, about 45 min to an hour. Cool, scoop out the flesh. Freeze whatever you don't use for future use. Or, if you are working with pumpkin pieces, roast or boil them until tender, then remove and discard the skin.

You can also used canned pumpkin which is what you mom and grandmother did unless they were gardeners.

1 Preheat oven to 350°F (180°C). Sift together the flour, salt, sugar, and baking soda.

2 Mix the pumpkin, oil or butter, eggs, 1/4 cup of water, and spices together, then combine with the dry ingredients, until all is moistened. Do not over mix. There should be a few lumps in the batter. This might be where your sister's are going wrong. Quick Breads are not supposed to be stirred until all the lumps are out.

Stir in the nuts and raisins if you want them.

Good luck.

3 Pour into a well-buttered 9x5x3 inch loaf pan. Bake 50-60 minutes until a thin skewer poked in the very center of the loaf comes out clean. Turn out of the pan and let cool on a rack.

Makes one loaf. Can easily double the recipe.

The odds are you will never find it. . there are too many variables from how the pumpkin was prepared - the pie dough (bread) and brands of the spices.. they are not the same quality as found in the 50s - 60s