Pumpkin Bread (November 28, 2018)

This pumpkin bread was soft, moist, and in season -- a perfect desert to end the semester with!

Ingredients

1-2/3 cups all-purpose flour

1-1/2 cups sugar

1 teaspoon baking soda

1 teaspoon ground cinnamon

3/4 teaspoon salt

1/2 teaspoon baking powder

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cloves

2 large eggs, room temperature

1 cup canned pumpkin

1/2 cup canola oil

1/2 cup water

1/2 cup chopped walnuts

1/2 cup raisins, optional

Serves: 1 loaf (16 slices)

Directions

Preheat oven to 350°. Combine first eight ingredients. Whisk together eggs, pumpkin, oil and water; stir into dry ingredients just until moistened. Fold in walnuts and, if desired, raisins.Pour into a greased 9x5-in. loaf pan. Bake until a toothpick inserted in center comes out clean, 65-70 minutes. Cool in pan 10 minutes before removing to a wire rack.

This is the recipe from Taste of Home that we adapted for our ingredients. Link:

https://www.tasteofhome.com/recipes/pumpkin-bread/