From The Kitchen Of Rachelle Underwood

Thursday, December 23, 2010

Moist Pumpkin Bread

This recipe is so easy, very pumpkinny, and makes alot! This is probably the most moist sweet bread recipe I have and I got it from my Aunt Kym years ago. You don't really need butter unless you are feeling sinful. I love to make this anytime during the year. I make mine in mini loaf pans (you can get them at the grocery store). These are perfect for bringing to brunch, or giving away to friends and family. You can leave out the nuts and raisins if you do not like them...the bread has enough flavor on it's own. Also, you may need to adjust cooking times depending on the size of pan you are using. If you are using a large loaf pan, turn the oven temp down 10 15 degrees to insure even cooking.

Moist Pumpkin Bread

1 c oil
3 c pumpkin (large can)
1 c walnuts, chopped
4 c. sugar
1 c. raisins
4 c. flour
2 tsp vanilla
1 tsp salt
1 tsp cloves
1 tsp cinnamon
4 tsp baking soda

Preheat oven to 340 degrees. In a very large bowl, combine pumpkin, oil, sugar, nuts, vanilla and raisins, mix well. Combine dry ingredients to the wet ones until well combined. Spray loaf pans with cooking spray (4 medium loaf pans or 8 small ones) and evenly divide batter between each pan. Bake for 1 hour. Let cool for 20 minutes, and then remove from pans.

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