Abe's Pumpkin Bread

My Mom is an enabler.  She knows I'm addicted to pumpkin, but she still supplies the goods.

God bless her soul.

Mom emailed me this recipe from a cookbook she bought at the Abraham Lincoln Museum gift shop. Let me tell you, that purchase sure as heck beats out the lame plastic Abe stovepipe hats I'm sure they have stockpiled. The fake Lincoln beard? Let's not get ahead of ourselves, people.

I pretty much knew the recipe was going to kick major booty for two reasons:
1.) It has pumpkin. (HELLO!?)
2.) The bread was featured in a Lincoln cookbook, so he HAD to have loved it. Honest Abe would let you know if your pumpkin bread tasted like crap.

The bread is really moist and, quite simply, freaking awesome.  However, I must take a little lesson from our former President and admit I subbed raisins for the original recipe's pecans. But feel free to use both or leave 'em out entirely. I won't tell. Honest.

Abe's Pumpkin Bread    makes 1 loaf
1/2 tsp. nutmeg
3/4 tsp. salt
1/2 cup raisins (or nuts...or both)
1 tsp. cinnamon
1 2/3 cup all-purpose flour
1 1/2 cup sugar
1 tsp. baking soda
1/4 tsp. ginger
2 eggs
1/2 cup oil
1/2 can (or 8 oz.) pumpkin puree (from a 16 oz. can)

1.) Combine nutmeg, salt, raisins, cinnamon, flour, sugar, baking soda, and ginger. Set aside.
2.) In separate bowl, beat eggs, oil, and pumpkin until well mixed. Add dry ingredients gradually and mix well.
3.) Bake in a greased loaf pan at 350 degrees for one hour.