Pecan Pumpkin Butter Spice Bread

This recipe uses Muirhead Pecan Pumpkin Butter available at Williams-Sonoma. Love this bread! The whole house smells like spice while baking. Enjoy!

• Ready In: 1 hr 30 mins
• Yields: 2 Loaves

Ingredients

• 1 (13 1/2ounce) jar  pumpkin butter (Muirhead)
• 3⁄4 cup canned pumpkin
• 2 1⁄2 cups sugar
• 1  cup water
• 1  cup  vegetable oil
• 4  eggs
• 3 1⁄3 cups all-purpose flour
• 2  teaspoons baking soda
• 2  teaspoons cinnamon
• 1  teaspoon salt
• 1  teaspoon baking powder
• 1⁄2 teaspoon nutmeg
• 3⁄4 teaspoon ground cloves
• 1  cup pecans, chopped
• 1  cup raisins

Directions

1. Heat oven to 350 degrees.
2. Mix pumpkin, sugar, water, oil and eggs.
3. Combine flour, baking soda, cinnamon, salt, baking powder, nutmeg and cloves.
4. Add dry ingredients to pumpkin mixture, mix until smooth.
5. Add pecans and raisins (optional).
6. Grease and flour two 9 x 5 inch loaf pans.
7. Divide batter between the two pans.
8. Bake for 65-70 minutes or until toothpick comes out clean.
9. Cool for 15 minutes, then remove from pans.
10. Serve with cream cheese (I like Honey Nut).