When I think of the fall season, I often think of homemade pumpkin bread. What I really like about this recipe is the fact that you can use canned or fresh pumpkin. If you have a nut allergy, omit the walnuts.
Pumpkin Raisin Bread Recipe
- 3 cups sifted all-purpose white flour
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cloves
- 1 teaspoon ground cinnamon
- 1/2 teaspoon table salt
- 1 cup vegetable oil
- 1 16 ounce can pureed pumpkin ((Two pounds of fresh pumpkin will yield about 2 cups (16oz) mashed cooked pumpkin))
- 1 cup coarsely chopped raisins
- 1 cup chopped walnuts (optional)
- 3 cups granulated sugar
- 3 eggs
- Tip: To chop raisins and walnuts, run through a manual or electric food processor.
- Preheat the oven to 350 degrees. Grease and lightly dust with flour, 2 regular sized loaf pans.
- In a large bowl, sift together the all-purpose flour, baking powder, baking soda, nutmeg, cloves, cinnamon and table salt. Set aside. In another large bowl, cream together the granulated sugar, vegetable oil and eggs, stir until mixture is well combined and no longer lumpy. Stir in the pureed pumpkin until ingredients are combined.
- Gradually stir in the flour mixture to the pumpkin mixture, stirring well after each addition. Fold in the chopped raisins and walnuts if desired.
- Pour batter into your two prepared loaf pans and bake in a 350 degree oven for 1 hour and 15 minutes or until the center of the bread tests done. Cool for 10 minutes before removing bread from the loaf pans. Store breads in an airtight container.
This bread will freeze well and will keep up to 3 months in your freezer. You will want to tightly wrap your loaf in plastic wrap and then wrap 1-2 layers of aluminum foil over that.
You can visit Shelly Hill online at her recipe blog at: inthekitchenwithshelly.com