What's Fall without pumpkin? And there's no better way to start off you day with a warm slice of pumpkin bread topped with butter or cream cheese. YUM!
This is another recipe from "The Old-Fashioned Cookbook". The only thing I changed was swap shortening for butter. The original also suggest adding pecans but I prefer pumpkin seeds (shelled, of course) or (if not on hand) sliced almonds, which reminds me of pumpkin seeds.
What I liked about this recipe is that it's really moist...probably because of the pumpkin. Also, (and this probably isn't recipe specific) I love how baking raisins makes them plump and juicy. On the flip side, (call me a sugar junkie but) this wasn't a super sweet loaf, which is probably perfect for some. I, however, will probably continue on my search for the perfect pumpkin loaf.
- 1/2 cup butter
- 1 cup brown sugar, firmly packed
- 2 eggs
- 1 cup canned pumpkin
- 1/2 milk
- 1/2 cup pumpkin seeds (shelled) or sliced almonds
- 1/4 cup raisins
- DRY INGREDIENTS
- 2 cups flour
- 2 teaspoons banking powder
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon cloves
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1/4 teaspoon baking soda
Preheat oven to 350°.
Cream butter and sugar.
Add in eggs and then the pumpkin.
Sift the dry ingredients together.
Alternately add the dry ingredients and milk to the batter, ending with the dry ingredients.
Fold in nuts and raisins.
Pour into a greased 9x5x2 loaf pan. (I also like to line the pan with parchment paper for easy removal from the pan.)
Bake for about an hour.
Cool in pan for 10 minutes before removing.