Recipe by Chicagopm
This recipe was in the local paper recently. I love quick breads because they're so...so...so...quick!
Top Review by kkopec
When I was mixing the batter, I thought it was way too thick...but I persevered. I think this recipe left out some moisture. Milk, perhaps. I plan to serve it for a brunch bread and make Texas roadhouse butter to serve with it. Something tells me I will need it. Found this in the Chicago Tribune and it sounded so good.
- 473.18 ml flour
- 59.14 ml sugar
- 9.85 ml baking powder
- 4.92 ml ground cinnamon
- 2.46 ml ground nutmeg
- 1.23 ml baking soda
- 1.23 ml ground ginger
- 1.23 ml ground cloves
- 1.23 ml salt
- 118.29 ml chopped walnuts
- 59.14 ml raisins
- 2 eggs
- 236.59 ml canned pumpkin puree
- 78.07 ml firmly packed brown sugar
- 2.46 ml vanilla
- 78.07 ml butter, melted
Directions See How It's Made
- Preheat oven to 350 degrees.
- Mix together: flour, sugar, baking powder, cinnamon, nutmeg, baking soda, ginger, cloves and salt. Stir until combined.
- Stir in walnuts and raisins. Set aside.
- Beat the eggs in a medium bowl.
- Stir in the pumpkin, brown sugar, vanilla and melted butter.
- Combine both mixtures together until the dry ingredients are moistened.
- Pour batter into greased and floured loaf pan (8 1/2" x 4 1/2").
- Bake until loaf is browned and wooden pick inserted in the center comes out clean. approximately 50 - 55 minutes.
- Cool in pan approximately 10 minute Cool completely before serving.