<<Disclaimer: Verify this information before applying it to your situation.>>
 
This is an old family favorite that has passed the gluten-free conversion
with flying colors.  I think that it tastes best with real pumpkin that has
been boiled, but canned pumpkin works well, too.
 
PUMPKIN BREAD
 
2/3 cup butter or margarine
2 cups dark brown sugar
4 eggs
1 can (1 lb.) or 2 cups mashed squash or pumpkin
2/3 cup water or milk
2 3/4 cups rice flour
1/4 cup soy or gram flour
1/2 tsp. baking powder
2 tsp. baking soda
1 1/2 tsp. salt
1 tsp. cinnamon
1 tsp. cloves
2/3 cup chopped nuts
1/3 cup golden raisins
1/3 cup raisins
 
--Cream butter and sugar until fluffy.  Add eggs, pumpkin, and water (or
milk).  In another bowl mix flours, baking powder, soda, salt, and spices.
Add to pumpkin mix.  Stir in nuts and raisins.
 
--Pour into 2 greased 9x5" loaf pans.
 
--Bake at 350 degrees F for one hour or until a toothpick inserted in the
center of each loaf comes out clean.
 
NOTE: smaller pans may be used, but they need a reduced baking time.  Also,
all regular raisins may be used instead of using 1/2 golden raisins, but the
flavor is slightly different.
 
Laura Johnson-Kelly
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Ithaca, NY, USA