Spiced Pumpkin Bread
Description
This recipe is adapted from Cooking Light and it makes 2 good-sized 9 x 5 inch loaves. Slices freeze beautifully for handy snacks – enjoy!
Ingredients
Spiced Pumpkin Bread
1 1/2 c. (180 g) EACH flour AND whole wheat flour
2 c. sugar
2 t. baking soda
1 t. EACH baking powder AND cinnamon
1/2 t. salt
1/4 t. EACH ground cloves AND nutmeg
425 g/15 oz canned pumpkin (I weighed it – it’s about 2 cups)
3 eggs, beaten slightly
2/3 c. canola oil
1/2 c. raisins
Instructions
Preheat the oven to 350 and grease 2, 9 x 5 inch loaf pans. In a large bowl, whisk together the flours and the next 7 dry ingredients, make a well in the middle and set aside. In a smaller bowl, whisk together the pumpkin, eggs and oil until the mixture is smooth.
Add the wet ingredients to the dry and stir until it’s all just combined and there is no flour mixture showing. Fold in the raisins.
Pour the batter evenly into the 2 prepared pans – I actually weighed them both to check since I had my scale out – smooth the tops and bake for about 45 minutes until the tops are starting to crack slightly and a toothpick comes out of the middle clean. Allow the loaves to cool in their pans for about 10 minutes before removing them to a rack to cool completely.
- Category: Loaves, Pumpkin
