>Fall Pumpkin-Raisin Bread

>2 cups flour ( 1 cup wheat, 1 cup unbleached white)
2 teas baking powder
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves ( use can also use allspice)
1/2 cup agave necter
1 tsp egg substitute (powered)
1 cup soy milk
1 can puumpkin
1/2 cup raisins
1/3 cup canola oil
1/2 teaspoon salt
In a mixing bowl stir together flour, baking powder, salt, ginger, and cloves, set aside
In another bowl beat together agave necter, soy milk and canned pumpkin
Add flour mixture to pumpkin mixture and mix well.
Stir in raisins.
Turn batter into  a greased loaf pan and bake at 350 degress for 55-60 minutes or until a wooden tooth pick inserted into the center comes out clean.
Romove from pan and cool
Wrap and store over night before slicing
Enjoy
Taken in part from: Knox, G. ( 1981) Better Homes and Gardens: New Cook Book.Des Moines, Iowa. Meredith Corp.

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