Pumpkin Maple Bread

Pumpkin Bread enhanced with real maple syrup and plump golden raisins. This recipe makes a very large loaf that rises well and is a moist bread. I usually double the recipe. Delicious served presliced and spread with cinnamon cream cheese spread. Great for a buffet.

• Ready In: 1 hr 35 mins
• Serves: 6

Ingredients

• 3  cups all-purpose flour
• 2  teaspoons baking powder
• 1  teaspoon baking soda
• 1 1⁄2 teaspoons salt
• 1  teaspoon cinnamon
• 1⁄2 teaspoon allspice
• 2  eggs
• 1 (16 ounce) can pumpkin
• 1  cup light brown sugar, firmly packed
• 1⁄2 cup maple syrup
• 1⁄2 cup  vegetable oil
• 1⁄2 cup golden raisin
• 1⁄2 cup pecans, chopped

Directions

1. Preheat oven to 325°F.
2. Grease a 9x5x3-inch loaf pan. Dust with flour. Set aside.
3. Sift flour, baking powder, baking soda, salt,.
4. cinnamon and allspice in large bowl. Mix with whisk.
5. Beat eggs with pumpkin, brown sugar, maple syrup, and oil in a medium bowl.
6. Stir egg mixture into flour mixture until just moistened. Gently fold in raisins and nuts.
7. Spoon batter evenly into prepared pan.
8. Bake 1 hour and 15 minutes,or until toothpick test indicates done.
9. Author's note: my oven takes 1 hour and 30 minutes for this bread at 325°F using a stoneware bread pan.
10. Cool in pan for 10 minutes and turn out on rack.