IRISH SODA BREAD

"A white soda bread with sour cream and raisins,
this rich version is cake-like in texture."

INGREDIENTS:
4 cups all-purpose flour
1 cup white sugar
1 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon salt
3 eggs
1 pint sour cream
1 cup raisins

DIRECTIONS:
1. Preheat oven to 325 degrees F (165 degrees C).
Grease two 8x4 inch loaf pans.
2. Mix the flour, sugar, baking soda, baking powder and salt.
Add the eggs, sour cream and raisins and mix until just combined.
Distribute batter evenly between the two pans.
3. Bake loaves at 325 degrees F (165 degrees C) for 1 hour.
Yields: 20 servings.

Fresh Pumpkin Bread

Preheat the oven to 325 degrees F.
Sift the flour, cinnamon, baking soda,
baking powder, and salt together.
In a separate bowl, mix the sugar, vegetable oil, eggs,
and vanilla. Combine both mixtures and fold in the shredded
pumpkin and pumpkin seeds. Once the ingredients are all
incorporated pour into a non- stick 9 by 5 by 3-inch loaf pan.
If your pan is not non- stick coat it with butter and flour.
Bake for 1 hour and 15 minutes. At this point a knife inserted
into the middle of the loaf should come out clean.
Cool for 15 minutes and turn out onto a cooling rack.
Cool completely.
For muffins temperature should also be 325 degrees F., but
bake for 30 minutes. Yield: 1 loaf or 1 1/2 dozen small muffins.