Pumpkin-Raisin-Walnut Bread

Staff Writer
Columbus Parent

2 cups unbleached flour

2 teaspoons baking powder

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon salt

1/4 teaspoon baking soda

1/4 teaspoon ground ginger

1/4 teaspoon ground cloves

1/4 cup granulated sugar

1/2 cup chopped walnuts

1/4 cup raisins

2 eggs

1/2 cup firmly packed brown sugar

1 cup canned pumpkin

1/2 teaspoon vanilla extract

1/2 cup butter (melted and cooled) or safflower or canola oil

Preheat oven to 350 degrees. Grease and lightly flour a 4-1/2-by-8-1/2-inch loaf pan.

In a large bowl, stir together flour, baking powder, cinnamon, nutmeg, salt, baking soda, ginger, cloves and granulated sugar. Mix in walnuts and raisins.

In a medium bowl, beat eggs to blend. Beat in brown sugar, pumpkin, vanilla and butter. Add pumpkin mixture to flour mixture and mix just until dry ingredients are moistened.

Spread batter in prepared pan. Bake until loaf is well-browned and a wooden skewer inserted in the center comes out clean, 50 to 55 minutes.

Cool in pan on rack 10 minutes. Turn loaf out. Cool completely.