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Prep Time: 15 Minutes Cook Time: 55 Minutes |
Ready In: 70 Minutes Servings: 16 |
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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 Ingredients:
6 tablespoons butter, softened |
3/4 cup packed brown sugar |
2 eggs |
1 cup canned pumpkin |
1/3 cup maple syrup |
1/3 cup orange juice |
1/2 to 1 teaspoon grated orange peel |
2 cups king arthur unbleached all-purpose flour |
2 teaspoons baking powder |
1/2 teaspoon salt |
1/2 teaspoon ground cinnamon |
1/2 teaspoon ground nutmeg |
1/4 teaspoon baking soda |
1/4 teaspoon ground cloves |
1/2 cup raisins |
1/2 cup chopped pecans |
Directions:
1. In a 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.
2. Transfer to a greased 9-in. x 5-in. loaf pan. Bake at 350° 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. Yield: 1 loaf.
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