Indian Summer Pumpkin Bread |
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Prep Time: 10 Minutes Cook Time: 55 Minutes |
Ready In: 65 Minutes Servings: 8 |
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The original of this more than-a-little-tweaked recipe was found in the Nov 2003 cookbooklet Crisco Best Recipes - Year-Round Holiday Magic. Although my mom passed her great pumpkin bread recipe on to me, this one is right up there along side! Ingredients:
3 1/2 cups all-purpose flour |
1 teaspoon baking powder |
2 teaspoons baking soda |
1 teaspoon ground cloves |
1 teaspoon ground cinnamon |
1 teaspoon ground nutmeg |
1/2 teaspoon salt |
2 cups solid-pack pumpkin |
1 cup vegetable oil |
3 cups granulated sugar |
3 large eggs |
1 cup walnuts, chopped |
1 cup dark raisin |
2 tablespoons orange zest, minced |
1 1/2 cups powdered sugar |
1 teaspoon orange zest, minced |
6 teaspoons orange juice |
1/8 cup walnuts, chopped |
Directions:
1. FOR THE BREAD ~ Preheat oven to 350 degrees F, then spray two 9-inch loaf pans with cooking spray.
2. In a large bowl, whisk together flour, baking powder, baking soda, cloves, cinnamon, nutmeg & salt, then set aside.
3. In an electric mixer bowl, combine pumpkin, oil, sugar & eggs, mixing until well blended.
4. Add dry ingredients & mix well.
5. With a wooden spoon stir in walnuts, raisins & orange zest.
6. Divide batter between the two prepared loaf pans & bake 50 to 55 minutes.
7. Remove from oven & cool in pans on wire rack for 15 minutes, before removing from pans to cool completely on wire rack.
8. FOR THE GLAZE ~ In a small bowl, combine powdereed sugar, orange zest & orange juice, stirring with a spoon to blend.
9. Spoon over top of cooled loaves.
10. FOR THE GARNISH ~ If desired, sprinkle chopped walnuts on top of glaze.
11. Slice, serve & enjoy!
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