Indian Summer Pumpkin Bread

Submitted by Sydney Mike

"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: 1hr 5mins
• Ingredients: 18
• Yields: 2 loaves
• Serves: 18

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!

Reviews

[Katzen]

Superb!! Other than being heavy on the orange zest, and using golden raisins instead of dark ones, I followed the ingredient list right on down. Strangely, I couldn't find my second loaf pan, so I chose to use my bundt pan and make it a little prettier. What a beatiful cake this is, and the flavours are incredible, too. This was a wonderful reminder of cool fall days in the middle of the hot & humid summer. Thanks, Syd - this one's a keeper! Made for PRMR Tag.

 

[PainterCook]

We are always looking for ways to eat pumpkin from our garden, and this recipe is perfect. I substituted pecans for walnuts, and it was wonderful. Froze well too (for about 2 weeks). Since I used fresh pumpkin, I drained it very well by pressing it against the sides of a sieve.