 | | Directions | - Preheat oven to 350°F.
- In a small sauce pan, add vanilla, water and raisins. Heat on low for 2 or 3 minutes. Remove from heat and allow to cool while preparing other ingredients.
- Crack eggs into a large mixing bowl. Beat eggs slowly, adding sugar, oil and pumpkin, mixing all ingredients together.
- Sift dry ingredients together and add to mixture of eggs and pumpkin. Then fold in raisins and nuts.
- Pour contents into loaf pan that has been greased with cooking oil.
- Mix cinnamon and sugar together as a flavored seasoning. Then sprinkle flavored seasoning over top of loaf.
- Garnish loaf with walnut halves, lightly pressing each half into top of loaf. Place walnuts randomly around top, but in a decorative manner.
- Place loaf in oven. If baking one loaf in a 9 x 5 inch loaf pan, bake for 1 hour. If making two loaves in 8 x 4 inch pans, bake for 45 to 55 minutes. If making 4 loaves in 3 x 5 inch loaf pans, bake for 40 to 45 minutes. Use a knife to test doneness. If knife can be inserted and comes out clean, bread is finished baking.
- Remove loaf from oven and allow to cool for 10 to 15 minutes before removing from pan.
- Note: This recipe can be doubled to make extra loaves. It is a bread that freezes well.
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Prep Time: 30 minutes
Cook Time: 1 hour
Container: 9 x 5, 8 x 4, or 3 x 5 bread pans
Servings: 18
Serving Size: 1 slice
|  | | Ingredients | | - | | BREAD |
| - | | 1 tablespoon vanilla extract |
| - | | 4 tablespoons water |
| - | | 1/2 cup raisins |
| - | | 1 1/2 cups white sugar |
| - | | 1/2 cup cooking oil |
| - | | 2 eggs, large |
| - | | 1 cup pumpkin |
| - | | 1 3/4 cups flour |
| - | | 1/4 teaspoon baking powder |
| - | | 1 teaspoon soda |
| - | | 1 teaspoon salt, scant |
| - | | 1/2 teaspoon cloves, ground |
| - | | 1 teaspoon cinnamon |
| - | | 1/4 teaspoon nutmeg, fresh grated or 1/2 tsp ground |
| - | | 1/2 teaspoon allspice, ground |
| - | | 1/2 cup walnuts, chopped |
| - | | TOPPING |
| - | | 1 teaspoon cinnamon |
| - | | 1/4 cup white sugar |
| - | | 1/4 cup walnut halves, for top of loaf |
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