Recipe by Sue Lau
A very good pumpkin bread with nuts and raisins and a nice glaze to give a little sweet touch.
Top Review by PamTB
Very nice bread. I omitted the raisins and the glaze to make it more like a traditional pumpkin bread. Also added 1/2 tsp. of ginger. Otherwise, I made it by the recipe, and the texture was perfect--not too gummy, not too coarse. Spiced just right, too--fragrant, but not overpowering. Remember to bake at 325 if you're using glass pans, otherwise it comes out with the crust overdone.
- 158.51 ml butter, softened
- 631.69 ml granulated sugar
- 4 eggs
- 453.59 g can pumpkin
- 158.51 ml milk
- 787.84 ml all-purpose flour
- 9.85 ml baking soda
- 7.39 ml salt
- 2.46 ml baking powder
- 7.39 ml cinnamon
- 2.46 ml nutmeg
- 2.46 ml clove
- 177.44 ml chopped nuts (I like walnuts)
- 177.44 ml raisins
For the Glaze
- 118.29 ml confectioners' sugar
- 0.59 ml ground cinnamon
- 0.59 ml ground nutmeg
- 9.85-14.78 ml milk
Directions See How It's Made
- Prehat oven to 350 F.
- Grease bottoms of 2 loaf pans.
- Cream together butter and sugar in a large bowl.
- Add the eggs, pumpkin, and milk.
- Stir in the flour, baking soda, salt, baking powder, cinnamon, nutmeg, and cloves.
- Do not overmix.
- Fold in the raisins and nuts.
- Divide batter evenly between the two loaf pans.
- Bake until a toothpick inserted in the center comes out clean, about 65-70 minutes.
- Cool slightly, then loosen sides of pan and invert loaf to remove.
- Allow to cool on a wire rack.
- While bread is cooling, prepare glaze.
- Mix confectioners sugar together with the cinnamon and nutmeg and just enough milk to form a drizzling consistency.
- Drizzle glaze over loaves.
- Slice loaves and serve when cool.
- To store unused portions, wrap and refrigerate for no longer than 10 days.