Grandma's Pumpkin Tea Bread

Ingredients

• cup speeled and diced pumpkin
• cup swhite sugar
• cup vegetable oil
• eggs
• tablespoon svanilla extra ct
• tablespoon almond extra ct
• tablespoon butter flavored extra ct
• teaspoon lemon extra ct
• cup sall-purpose flour
• cup whole wheat flour
• teaspoon baking soda
• teaspoon baking powder
• tablespoon sground cinnamon
• 1/2 tablespoon snutmeg
• tablespoon ground clove s
• teaspoon ground mace

Instructions

1. Place fresh pumpkin in a small pan and fill with water. Boil pumpkin until soft, about 15 minutes. Drain and puree pumpkin. Measure 2 cups of pumpkin puree for use in this recipe.
2. Preheat oven to 325 degrees F (165 degrees C). Lightly grease two 9x5 inch loaf pans.
3. In a large bowl, cream together the sugar and vegetable oil. Stir in the eggs one at a time, beating well with each addition. Stir in the 2 cups pumpkin puree, then stir in the vanilla, almond, butter extract, and lemon extract.
4. In a separate bowl, sift together all purpose flour, wheat flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and mace. Stir flour mixture into pumpkin mixture; pour into prepared pans.
5. Bake in preheated oven for 50 to 55 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Cool loaf in the pan for 15 minutes before removing to a wire rack to cool completely.