Pumpkin Bread

When I think of Autumn I think of the smell of cinnamon and spices. The aroma of this recipe is so heavenly, your house will definitely smell like the holidays!

This pumpkin bread is good to serve with dinner, or for breakfast with any type of spread you would prefer. It's more of a bread texture than a cake, but it taste good none the less!

By adding the raisins in boiling water it plumps them up and makes them soft to the taste. If you don't like raisins you don't have to add them or you can also add cranberry or anything any type of berry, fruit, and or nuts.

Recipe below!

Enjoy!

Pumpkin Bread

makes 2 loaves

½ cup raisins

1 ½ cups all-purpose flour

1 ¼ cups whole wheat flour

½ teaspoon salt

1 teaspoon baking powder

¾ teaspoon baking soda

½ teaspoon ground cinnamon

¼ teaspoon ground nutmeg

1/8 teaspoon ground cloves

1 cup pureed cooked pumpkin (fresh, canned, or frozen)

¾ cup sugar

2 eggs

½ cup vegetable oil

Preheat the oven to 375 F. Plump the raisins by pouring the boiling water over them, letting them rest for about 10 minutes, then draining. Grease and flour two 9-inch loaf pans.

Sift together the all-purpose flour, whole wheat flour, salt, baking powder, baking soda, cinnamon, nutmeg, and cloves. In another bowl combine the raisins, pumpkin, sugar, eggs, and oil and mix well. Stir the dry ingredients into the pumpkin mixture all at once, and mix just until the dry ingredients are blended into the batter.

Transfer the batter into the prepared loaf pans and bake for 50 to 55 minutes. Let the breads cool in the pans for 10 to 15 minutes. Ease them out of the pans and continue cooling on a rack. 

Source: Baking Boot Camp: Five Days of Basic Training at The Culinary Institute of America