One week from today, I’ll be in my nice, warm bed cuddled with a nice, warm furball. Actually, he sleeps in odd places, so he’ll probably be on the floor while I’m on my bed. That’s right – the end of fall semester is near. Every year it’s the same – I have a crapload of work due BEFORE finals week, and finals week is relaxation (except for my chem final). Why comm. majors do it backwards? Beats me. All I know is my ten-page research paper on minority representation in prime time programming is done. I’ll get my grade back Thursday *cough* I’m hoping for a B+. And that’s pretty damn good, considering what we are doing in one class is what grad students do throughout grad school. Thank goodness I have no plans for grad school.

Anyway, I’ve been too busy writing my paper to do anything in the kitchen. However, I do have another recipe to post from Thanksgiving break. Enjoy!!

Pumpkin Raisin Bread

1 1/2 cups flour
1 teaspoon pumpkin pie spice (or 1 tsp cinnamon, 1/8 tsp nutmeg, and 1/8 tsp ginger)
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups sugar
1 cup pumpkin
2 large eggs
1/2 cup vegetable oil
1/4 cup water
1/2 cup raisins

Preheat oven to 350° F. Grease a 9 x 5-inch loaf pan.

Combine flour, spices, baking soda and salt in large bowl. Combine sugar, pumpkin, eggs, oil and water in large mixer bowl; beat until just blended. Add pumpkin mixture to flour mixture; stir just until moistened. Fold in raisins. Spoon batter into pan.

Bake 60-65 minutes or until wooden pick inserted in center comes out clean.

Source: Very Best Baking