JCS Christmas Ornament Issue 1999 by In Splendid Detail, Ltd.
4 eggs, well beaten
1 (14 ounce) can pumpkin
½ cup buttermilk
½ cup applesauce
2/3 cup cold water
2 ¼ cups flour (high altitude add ½ cup more)
1 cup cornmeal
2 ½ cups sugar
1 ½ tsp nutmeg
1 ½ tsp cinnamon
1 ½ tsp salt
2 tsp baking soda
½ cup raisins (optional)
½ cup dried cranberries (optional)
Beat together eggs, pumpkin, buttermilk, applesauce and water.
Sift flour, cornmeal, sugar, spices, salt and baking soda together.
Add dry ingredients (add raisins and cranberries now, if desired) to pumpkin mixture and mix well.
Grease five small loaf pans and pour batter into loaf pans. Bake bread at 350 for one hour, then lower temperature to 325 and bake for another 15 minutes.
Once cool, wrap with Christmas ribbon and colored cellophane or plastic wrap for delicious gifts.
Note: I didn’t add the raisins but did add one whole package of orange flavored craisins. At the altitude in Colorado Springs, I baked it for the hour at 350 and then it didn’t need the additional 15 minutes.