Friday, October 7, 2011

Pumpkin Bread

As much as I love summer, there is something very appealing about many aspects of Fall - the crisp air, the changing colors of the landscape, and the warming scents of apple, cranberry, and pumpkin.

I bake all year, but I really ramp it up in the Fall. A favorite recipe is this Pumpkin Bread, which I've been making for years. This is delicious either toasted with a little butter for breakfast or an afternoon snack, or dressed up with a bit of vanilla-tinged whipped cream for an elegant dessert. 

What are your favorite Fall baking recipes?

Pumpkin Bread

1 C oil
2/3 C water
4 eggs, beaten
1 C (16 oz) pumpkin (not pumpkin pie filling)
1 C chopped walnuts
1 C raisins
3-1/3 C + 2 TB flour
3 C sugar
2 t baking powder
1-1/2 t salt
1 t cinnamon
1 t ground nutmeg

Preheat oven to 350. Grease two 9" x 5" loaf pans. In medium bowl, combine oil, water, eggs, and pumpkin. Stir until well mixed. Set aside.

In plastic bag, combine nuts, raisins, and 2 TB flour. Shake until well coated, set aside.

In large bowl,, combine all other ingredients; add liquid previously set aside. Stir in nuts and raisins. Spoon evenly into pans. Bake for 1-1/2 hours or until toothpick comes out clean. Cool completely on racks before taking out of pans.

Breads freeze well.


Credit: Free images from

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