Harvest time has arrived and the colors of the trees in many places are changing. Pumpkins are ripe and plentiful … and so are delicious pumpkin recipes!
If you like raisins and walnuts, this Pumpkin Bread will soon become your absolute favorite sweet bread recipe. It is mine.In fact, it will be everybody’s favorite-quickly disappearing, soon as it leaves the oven.
Recommendation: make more than one batch so that you’re sure to get some!
This recipe is great made in mini-loaves, too. You will get three from one recipe. Slice them and put them on a dessert tray… or wrap them up to give as gifts.
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Pumpkin Bread Recipe
Ingredients
1 cup brown sugar
1/2 cup white granulated sugar
1 cup pumpkin, cooked or canned
1/2 cup salad oil (canola)
2 eggs, unbeaten
2 cups flour
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. nutmeg
1/2 tsp. cinnamon
1/4 tsp. ginger
1 cup raisins (or chocolate chips)
1/2 cup chopped walnuts
1/4 cup water
Directions
PREHEAT oven to 350°.
ombine dry ingredients and set aside.
Combine wet ingredients.
Gradually add dry ingredients, mixing thoroughly.
Stir in raisins and walnuts.
Blend in water.
Spoon into 1 greased loaf pan (large) or 3 small greased loaf pans.
ombine dry ingredients and set aside.
Combine wet ingredients.
Gradually add dry ingredients, mixing thoroughly.
Stir in raisins and walnuts.
Blend in water.
Spoon into 1 greased loaf pan (large) or 3 small greased loaf pans.
Note: this recipe is very thick and a challenge to stir. Don’t think you’ve done something wrong.
If it’s tough to mix you did it right!
If it’s tough to mix you did it right!
Bake
Bake at 350° for 65-75 minutes until done.
Turn onto rack to cool.
Turn onto rack to cool.
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