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Prep Time: 15 Minutes Cook Time: 65 Minutes |
Ready In: 80 Minutes Servings: 32 |
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Cloves, cinnamon and molasses add plenty of spice to this appealing pumpkin bread from Ruby Williams of Bogalusa, Louisiana. And you needn't wait till next autumn make it - you can use convenient canned pumpkin anytime of year! Ingredients:
3/4 cup butter, softened |
2 cups sugar |
4 eggs |
2 cups canned pumpkin |
2/3 cup orange juice |
2 tablespoons molasses |
1-1/2 teaspoons vanilla extract |
3-1/3 cups king arthur unbleached all-purpose flour |
1 teaspoon baking powder |
1 teaspoon baking soda |
1 teaspoon salt |
1 teaspoon ground cinnamon |
3/4 to 1 teaspoon ground cloves |
1 cup raisins |
1 cup chopped pecans |
Directions:
1. In a bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Add the pumpkin, orange juice, molasses and vanilla. Combine dry ingredients; add to the creamed mixture and mix until blended. Stir in remaining ingredients. Pour into two greased and floured 9-in. x 5-in. loaf pans.
2. Bake at 350° for 65-75 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from the pans to wire racks. Yield: 2 loaves.
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