Pumpkin and Raisin Nut Bread Recipe

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Raisins seasoned with vanilla and combined with sweet pumpkin flavors add much to make this bread a delight when served as a snack, a dessert or a treat with coffee and tea.

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Servings:

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

Container:9 x 5, 8 x 4, or 3 x 5 bread pans

Directions

PREP

30 mins

COOK

1 hr

READY IN

1.5 hrs

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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