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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This is a wonderfully moist bread that tastes like pumpkin pie without the crust. I've also added chopped walnuts and raisins!! An orange glaze is the finishing touch. This recipe can also be used to make muffins - Ingredients:
3 1/4 cups all-purpose flour |
2 teaspoons baking soda |
1 teaspoon baking powder |
2 teaspoons ground cinnamon |
1/2 teaspoon ground ginger |
1/4 teaspoon ground nutmeg |
1/2 teaspoon salt |
1 (14 ounce) can pumpkin puree |
1 cup vegetable oil or 1 cup canola oil |
2 cups granulated sugar |
3 eggs |
1 cup chopped walnuts or 1 cup pecans |
1 cup raisins |
1 1/2 cups confectioners' sugar |
1 teaspoon grated orange zest |
2 tablespoons orange juice (or more) |
additional chopped walnuts |
Directions:
1. In a bowl, combine flour, baking soda, baking powder, cinnamon, ginger, nutmeg, and salt. In a bowl of electric mixer, combine pumpkin, oil, sugar and eggs until well blended. Add dry ingredients. and mix well. Stir in walnuts and raisins. Divide bastter between tweo greased and parchment-lined 9x5-inch loaf pans.
2. Bake in a preheated 350F oven for 55 - 60 minutes or until cake tester inserted in center comes ot clean. Cool on wire rack 15 minutes. Remove from pans and cool completely.
3. ORANGE GLAZE: In a bowl, blend together confectioners sugar, orange zest and orange juice (do not make tooo thin). Spoon over top of cooled bead. Sprinkle with additional nuts.
4. TIPS: For muffins, divide batter evenly into 24 well greased or paper-lined muffin cups. Bake in a preheated 350F oven for 20-25 minutes or until cake tester inserted comes out clean.
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