Spiced Pumpkin Raisin Bread

By: Rosemary Mark

  • Yield:

    one 9x5-inch loaf

  • Course:

    Dessert

Ingredients

2 1/4 cups all purpose flour
2 teaspoons cinnamon
2 teaspoons baking soda
1/2 teaspoon baking powder
1/4 teaspoon cloves
1/4 teaspoon nutmeg
1 (15 ounce) can pumpkin, (not pumpkin pie filling)
1 cup granulated sugar
1/2 cup packed brown sugar
1/3 cup vegetable oil, or mild-flavored olive oil
2 eggs
1 cup chopped walnuts, optional
3/4 cup raisins
1/4 cup finely chopped crystallized ginger

Directions

  1. Preheat oven to 350°F. Grease a Farberware 9x5-Inch Loaf Pan with butter or oil.
  2. Stir together flour, cinnamon, baking soda, baking powder, cloves and nutmeg in a bowl.
  3. In a large bowl, whisk pumpkin, sugars, oil and eggs. Stir in flour mixture just until combined. Add walnuts, raisins and ginger.
  4. Bake 60-70 minutes until a pick inserted in center comes out clean. (Cover lightly with foil during last 10-15 minutes if bread is very brown.) Cool in pan 10 minutes. Remove to a wire rack to cool completely before slicing.