Recipe by Bakin' Biker
I know you will want to eat this right out of the oven but don't. Patience is a virtue, good things come to those who wait you know that kind of stuff.
Top Review by DrGaellon
DELICIOUS. Sweet, spicy, rich... delicious. I added about 1/4 tsp of ginger, and it could have used more. I used pecans because I don't care for walnuts. I made one loaf, six double-sized muffins, a dozen mini-muffins, and still had some batter left over. ADDENDUM: Made it again, this time with 1/2 tsp ground ginger and 1/2 tsp grated fresh ginger. Also overestimated on the lemon zest, wound up with about a full teaspoon. Made almost exactly 6 lbs of batter; divided into 3 loaf pans each 8x4x3.
- 3 1⁄2 cups all-purpose flour
- 1 1⁄2 cups sugar
- 1 1⁄2 cups dark brown sugar
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1⁄2 teaspoon ground cloves
- 1⁄2 teaspoon ground allspice
- 1⁄8 teaspoon ground ginger
- 1⁄2 teaspoon lemon peel (zested)
- 1 (29 ounce) can pumpkin puree
- 1⁄2 cup milk
- 4 eggs
- 1 cup olive oil (can sub vegetable or canola oil)
- 1 cup walnuts (finely chopped) (optional)
- 1 cup raisins (optional)
Directions See How It's Made
- Preheat oven 350°F.
- In a large mixing bowl combine flour, sugar, baking soda, baking powder, and salt.
- In another bowl combine brown sugar, cinnamon, nutmeg, cloves, allspice, ginger, pumpkin puree, milk, eggs, and oil mix thoroughly, then combine dry mix half at a time (add walnuts and raisins at this time, mix will be thick paste like.
- Pour batter in to two greased 9x5x3 loaf pans. Bake at 350°F for 65 to 70 min or till a toothpick inserted in the center comes out clean.
- Cool for 10 to 15 min on wire rack, remove from pans and thoroughly cool on wire rack. Wrap and store overnight before slicing.