Friday, August 27, 2010

Pumpkin bread with walnuts and raisins

Leftover canned pumpkin, frozen since last winter, works well for this recipe.  I found this one at

I changed it to fit my ingredients at hand:

4 room temperature eggs
3/4 cup mild olive oil
2 cups canned pumpkin
1 3/4 cups sugar
1 1/2 teaspoon salt
1 teaspoon each of cinnamon, allspice, ginger
1/2 teaspoon nutmeg
2 teaspoons baking soda
1 teaspoon baking powder
3 cups all purpose flour
1/2 cup rolled oats
1/2 cup grated carrot
1 cup chopped walnuts
1 cup raisins or 1/2 cup dried cranberries

Preheat oven to 350 degrees F.  Beat eggs, add next 3 ingredients.  Combine everything else up to the walnuts and raisins.  Mix well.  Then fold in walnuts and raisins.  At this time I divided the batter into 8 greased, small or individual sized loaf pans plus one 12" one.  The smaller ones were ready after 1/2 hour.  The larger loaf took 45 minutes.  Whatever you use, check with a tester which should come out clean.

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