This bread is very tasty; I believe the unique flavor and texture comes from cornmeal. I love that the recipe makes two loaves; I frequently make it as mini-muffins instead, and have lots of them to give away or freeze. Friends frequently ask for the recipe when I make this. Sorry I'm a day late posting it, but fall/pumpkin season has just started, so enjoy!

INDIAN PUMPKIN BREAD

1 cup sugar
1 cup firmly packed brown sugar
1 cup vegetable oil
1 egg
2 cups canned pumpkin (not pie filling)
2 cups all-purpose flour
1 cup white or yellow cornmeal
1 tsp baking soda
1 tsp ground cloves
1 tsp cinnamon
1/2 tsp baking powder
1/2 tsp salt
2/3 cup raisins
2/3 cup chopped toasted walnuts

Preheat oven to 325 degrees F. Grease and flour 2 (9x5-inch) loaf pans.

In large mixing bowl, blend sugars and oil. Add egg and beat until light and fluffy. Blend in pumpkin.

Combine dry ingredients and blend into pumpkin mixture. Stir in raisins and walnuts. Divide between prepared loaf pans.

Bake 65-70 minutes, until toothpick inserted in center comes out clean. Let cool 10 minutes before removing from pans.

Recipe from: The Great American Bake Sale by Alison Boteler, 1991