ADRIENNE'S ORIGINAL PUMPKIN RAISIN BREAD
Makes 2 loaves [9 x 5 x 3], 5-8 servings each
(unless you're a pig like me who can eat an entire loaf in one sitting!)

BREAD:
2/3 cup butter (or other shortening), softened
1 1/3 cup sugar
1 1/3 cup brown sugar
4 eggs
1 cup heavy, sweet red dessert wine, sherry, port, plum wine or apple juice/cider/Jack
(This is a great way to use up all that extra Manischewitz!)
1 (one) 16 oz. can pumpkin
1 2/3 cup white flour
1 2/3 cup whole wheat flour
2 tsp. baking soda
1 ½ tsp. salt
½ tsp. baking powder
4 tsp. cinnamon
1 ½ tsp. ground cloves
1/8 tsp. ground ginger
2 tsp. allspice
2 tsp. nutmeg
½ tsp. cardamom (optional)
2/3 cup chopped walnuts (plain or honey-roasted)
1 cup raisins

[Optional: Let the raisins soak overnight in the wine. Note: the alcohol will evaporate during baking.]

TOPPING: 2 tbls. butter; 2 tbls. flour; 2 tbls. brown sugar; 2 tbls. crushed walnuts

Heat oven to 350F. Grease bottoms only of two loaf pans (9x5x3 or 3 pans 8 ½ x 4 ½ x 2 ½)

Mix shortening and brown and white sugar in a large bowl.

Beat in eggs.

Spoon in pumpkin. Mix.

Add wine or juice/cider/Apple Jack.

Gradually blend in dry ingredients.

Stir in raisins and nuts.

Pour into baking pans.

Prepare topping by crumbling all ingredients
together with your fingers and sprinkling across the top
of loaves. (More topping may be added if desired by
combining equal parts of all ingredients.)

Bake until knife comes out clean, approximately forty-
five minutes to one hour. (Start checking after half an
hour)

Leave loaves in pans and cover with foil to retain freshness
(though in my house they rarely last long enough to get stale!)