PUMPKIN RAISIN LOAF

The fall season has arrived and it's time to bring out the autumn flavours in the kitchen! I knew the first thing I wanted to make for the first day of fall was something with pumpkin in it. In my pantry I had a can of pureed pumpkin, and there was really only two things that I usually made using pumpkin puree...I either make spicy pumpkin pie or pumpkin loaf. I pulled out an old recipe I had and added raisins to it. It was a big success in my home. The flavour is basically the same as a pumpkin pie, what's not to love?

Makes 1 loaf (9" x 5" x 3" loaf pan)

Preheat the oven to 350 Degrees F

Baking time: 65-70 minutes

Ingredients:

  • 1-3/4 cup all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup packed brown sugar
  • pinch of salt
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1 cup pumpkin puree (canned)
  • 1 tsp pure vanilla extract
  • 1/2 cup vegetable oil
  • 2 eggs, beaten (or use substitute)
  • 1/3 cup warm water
  • 1/2 cup raisins

1. Preheat the oven to 350 F. Grease and lightly flour a loaf pan and set it aside. In a large mixing bowl, add all of the dry ingredients (except the raisins) and mix it thoroughly. In another mixing bowl, add and mix in all of the wet ingredients.

2. Pour the bowl with the mixed wet ingredients into the bowl with the dry ingredients. Using a spatula gently stir until all of the flour has been incorporated. Mix in the raisins. Pour the pumpkin mixture into the greased loaf pan and bake for 65-70 minutes.

3. To check the doneness, poke a toothpick into the centre of the loaf and if it comes out clean the loaf has finished baking. Cool the pumpkin loaf for a good 20 minutes before taking it out of the loaf pan. Slice the loaf and serve.

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