Indian Summer Pumpkin Bread

The original of this more than-a-little-tweaked recipe was found in the Nov 2003 cookbooklet Crisco Best Recipes -- Year-Round Holiday Magic. Although my mom passed her great pumpkin bread recipe on to me, this one is right up there along side!

• Ready In: 1 hr 5 mins
• Serves: 18
• Yields: 2 loaves

Ingredients

• FOR THE BREAD

• 3 1⁄2 cups all-purpose flour
• 1  teaspoon baking powder
• 2  teaspoons baking soda
• 1  teaspoon ground cloves
• 1  teaspoon ground cinnamon
• 1  teaspoon ground nutmeg
• 1⁄2 teaspoon salt
• 2  cups solid-pack pumpkin
• 1  cup  vegetable oil
• 3  cups granulated sugar
• 3  large eggs
• 1  cup walnuts, chopped
• 1  cup dark raisin
• 2  tablespoons orange zest, minced

• FOR THE GLAZE

• 1 1⁄2 cups powdered sugar
• 1  teaspoon orange zest, minced
• 6  teaspoons  orange juice

• FOR THE GARNISH

• 1⁄8 cup walnuts, chopped

Directions

1. FOR THE BREAD ~ Preheat oven to 350 degrees F, then spray two 9-inch loaf pans with cooking spray.
2. In a large bowl, whisk together flour, baking powder, baking soda, cloves, cinnamon, nutmeg & salt, then set aside.
3. In an electric mixer bowl, combine pumpkin, oil, sugar & eggs, mixing until well blended.
4. Add dry ingredients & mix well.
5. With a wooden spoon stir in walnuts, raisins & orange zest.
6. Divide batter between the two prepared loaf pans & bake 50 to 55 minutes.
7. Remove from oven & cool in pans on wire rack for 15 minutes, before removing from pans to cool completely on wire rack.
8. FOR THE GLAZE ~ In a small bowl, combine powdereed sugar, orange zest & orange juice, stirring with a spoon to blend.
9. Spoon over top of cooled loaves.
10. FOR THE GARNISH ~ If desired, sprinkle chopped walnuts on top of glaze.
11. Slice, serve & enjoy!