3 1/2 c. flour
2 c. honey
1 c. oil
4 eggs
3 tsp. cinnamon
2 tsp. baking powder
1 tablespoon dark rum
1 tsp. salt
2 tsp. nutmeg
1 lb. can pumpkin
1/2 tsp. ground ginger
1 c. raisins
1 c. chopped dates
1 c. chopped nuts

Soak raisins in rum for 10 minutes. Mix flour, spices, honey, eggs and oil. Add baking powder, salt, pumpkin, dates, raisins and rum in which they were soaked, nuts; mix well. Pour into 4-pound coffee cans, greased and lightly floured.

Fill cans half full. Bake one hour at 325°F.

Note: fresh pumpkin can be used, but drain and squeeze dry first. This bread bakes well in a Crock-Pot in a coffee can or Bread and Cake Bake pan. It also bakes/steams nicely in a Mirro pressure cooker insert!