Mustang, Oklahoma, United States
60-ish 'child of the prairie' who loves sewing, baking, knitting and most of all -- family & friends.

Monday, October 15, 2007

I keep coming back to the 'classic' !

I've made a lot of Pumpkin Bread over the years and not matter how many recipes I try -- I always come back to this classic.
And it is the time of year to truly enjoy this bread. Great with a cup of coffee or a glass of milk. It's even better then next day.

Libby's Pumpkin Bread
  • 3-1/2 cups all purpose flour
  • 1/4 tsp baking powder
  • 1 tsp baking soda
  • 1-1/2 tsp salt
  • 1 tsp ground nutmeg
  • 1 tsp ground cloves
  • 1 tsp cinnamon
  • 1-1/2 cup granulated sugar
  • 1-1/2 cup packed brown sugar
  • 1 cup vegetable oil
  • 2 cups canned pumpkin
  • 4 eggs
  • 1 cup raisins
  • 1 cup chopped nuts

Preheat oven to 350 degrees, spray 2 loaf pans (9-12 x 5-1/4 inch) with baking spray. In a large bowl combine flour, baking powder, baking soda, salt and spices. Add sugars and mix well - reserve 1 large spoonful of dry ingredients and use to coat nuts and raisins - set aside. Combine oil, eggs and pumpkin in a small bowl and add to dry ingredients and mix just until no dry ingredients show, add coated nuts and raisins.
Pour into prepared loaf pans (or muffin pans, or bundt pan - just adjust baking times accordingly. Bake for 45-55 minutes or until tester comes out clean. Remove from oven and cool for 5 minutes before removing from pans. Cool completely on a wire rack. Wrap loaves in plastic wrap, may also be frozen.

As you can see - Pumpkin Bread was my office snack today !!