Prep Time: 10 minutes
Cook Time: 50-55 minutes
Total Time: 2 hours
Here’s a fabulous pumpkin bread recipe that you can adapt to suit your tastes Replace some of the all-purpose flour with whole wheat flour. Sprinkle the loaf with ground flax. Stir in some raisins. Spread slices with cream cheese. Make it a day ahead for best results. It freezes beautifully, too. Anyway you slice it, I think you’ll love it!
Preheat oven to 325 degrees. Spray 2 loaf pans with non-stick spray.
In the bowl of an electric mixer combine the pumpkin, oil, eggs and sugar; mix well.
Add the flour, baking powder, baking soda, salt and spices; mix until well combined.
Stir in the nuts and raisins.
Divide batter between prepared pans and bake for 50-55 minutes or until a toothpick inserted into the center comes out clean.
Cool in pans on rack for 30 minutes.
Remove from pans and complete cooling. Wrap tightly in plastic wrap.
Best made one day ahead.
2 cups pumpkin (can use a 14.5 ounce can)
1 cup canola oil
3 cups sugar
3 ½ cups flour (try using 2 1/2 cups white, 1 cup whole wheat)
1 teaspoon baking powder
2 teaspoons baking soda
½ teaspoon salt
1 teaspoon cloves
2 teaspoons cinnamon
1 teaspoon nutmeg
1 cup chopped nuts (walnuts or pecans)
1 cup raisins
to you by Amy Tobin
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