1 c. vegetable oil
2/3 c. water
4 eggs, beaten
2 c. (canned) pumpkin

Combine oil, eggs, water and pumpkin in a bowl and set aside.

3 1/3 c. all-purpose flour
1 tsp. cinnamon
1 1/2 tsp. salt
1/2 tsp. nutmeg
3 c. sugar (each scant)
2 tsp. baking soda
1/2 c. chopped nuts
1 c. currants or 1 c. chopped raisins

Sift the above together (dry ingredients into bowl). Make a well in center. Add the liquid pumpkin mixture and blend or mix lightly with a spoon until dry ingredients are moistened (do not use electric beaters). Stir in nuts, currants or raisins.

Pour batter into 2 regular loaf pans (9 1/2 x 5 1/2 x 2 3/4 inches) - (fill half full) which have been greased and floured. Bake at 350 degrees about one hour. Smaller pans can be used and baking time will be shorter. This bred can also be frozen.

(Stroudsburg)