PUMPKIN BREAD
from the Betty Crocker Microwave Cookbook

1/4 cup graham cracker crumbs
1 1/3 cups all purpose flour
1 1/3 cups sugar
1 cup pumpkin (1/2 of a 16 oz. can)
1/3 cup water
1/3 cup shortening
2 eggs
1 tsp. baking soda
3/4 tsp. salt
1/2 tsp. ground cinnamon
1/2 tsp. ground cloves
1/4 tsp. baking powder
1/3 cup coarsely chopped nuts
1/3 cup raiains

Generously grease a 9 cup ring dish, coat with graham crumbs.

Mix remaining ingredients except nuts and raisins, beat until smooth. Stir in nuts and raisins. Pour into prepared ring dish. Elevate ring dish on inverted dinner plate in microwave. Cover with waxed paper and microwave on med-high (70% power) for 6 mins. Rotate ring dish 1/2 turn. Microwave until top of bread is dry and springs back when touched lightly, (6 to 8 mins. longer.) Let cool 10 mins. on heatproof surface (do not use rack). Invert on dish and let cool completely before slicing. To store, wrap and refrigerate no longer than 10 days.

Zucchini Bread: Substitute 1 1/2 cups shredded zucchini for the pumpkin. Add 1 tsp. vanilla, decrease cloves to 1/4 tsp.