Close
Tweet
Ingredients
| salted butter: 6 Tbl (or margarine//softened) |
| light brown sugar (packed): 3/4 cup |
| eggs: 2 |
| canned pumpkin: 1 cup |
| maple syrup: 1/3 cup |
| orange juice: 1/3 cup |
| orange peel: 1/2 tsp (grated) |
| all-purpose flour (unsifted): 2 cups |
| baking powder: 2 tsp |
| salt: 1/2 tsp |
| ground cinnamon: 1/2 tsp |
| ground nutmeg: 1/2 tsp |
| baking soda: 1/4 tsp |
| ground cloves: 1/4 tsp |
| seedless raisins (packed): 1/2 cup |
| pecans (chopped): 1/2 cup |
Raisin Pumpkin Bread
Credit: AllRecipes
User rating:
"My family loves pumpkin bread, so I'm always looking for new ways to make it. My husband and daughter think this variation is the best. --Naomi Henderson, Ashburn, Virginia"
-
Prep Time
15 min -
Cook Time
55 min -
Servings
16 serving(s)
Tags
Directions
- In a mixing bowl, cream butter and brown sugar. Beat in the eggs, pumpkin, syrup, orange juice and peel; mix well. Combine the flour, baking powder, salt, cinnamon, nutmeg, baking soda and cloves; add to creamed mixture just until blended. Fold in raisins and pecans.
- Transfer to a greased 9-in. x 5-in. x 3-in. loaf pan. Bake at 350 degrees F for 55-60 minutes or until a toothpick inserted near the center comes out clean and top is golden brown. Cool for 10 minutes before removing from pan to a wire rack to cool completely.