Pumpkin Raisin Bread
Created by KittenCal on November 22, 2012
- Servings: 28
- Prep Time: 20m
- Cook Time: 40m
- Recipe #7003
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon (heaping) cloves
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg (I use freshly ground)
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 1/2 cups packed brown sugar
- 1 1/2 cups white sugar
- 1 cup butter (1/2 cup melted and 1/2 cup very soft)
- 3 large eggs
- 1 (16 ounce) can pumpkin puree (not pumpkin pie filling)
- 1 tablespoon dark rum (can use more)
- 1 1/2 cups raisins
How to Make
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Step 1: Preheat oven to 350 degrees F. Position oven rack to second-lowest position. Grease two heavy insulated or glass 9 x 5-inch loaf pans.
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Step 2: In a medium bowl combine the flour with the next 6 dry ingredients.
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Step 3: In a very large bowl beat the sugars with butter (1/2 cup melted, 1/2 cup VERY soft butter) and eggs for 3 minutes scraping down the sides of the bowl frequently There should be no sugar granules remaining). Beat in pumpkin puree and rum until completely combined.
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Step 4: Add the dry mix to the wet mix. Beat on low speed until combined. Mix in raisins
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Step 5: Divide the batter between both pans.
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Step 6: Bake for about 40 minutes or until loaves test done. Cool for 20 minutes in pans then remove to wire racks -- yes slice off a warm piece to taste, then try not slice off a second piece, bet you can't!!
Nutritional Facts
- Serving Size: 1 (74.8 g)
- Calories 267
- Total Fat - 8.9 g
- Saturated Fat - 1.7 g
- Cholesterol - 27.5 mg
- Sodium - 149.8 mg
- Total Carbohydrate - 44.4 g
- Dietary Fiber - 1.4 g
- Sugars - 19.1 g
- Protein - 3 g
- Calcium - 29.4 mg
- Iron - 0.9 mg
- Vitamin C - 0.5 mg
- Thiamin - 0.1 mg