This delicious loaf offers a nice variety when served with other quick breads made with nuts. Try it with golden raisins or dates for a change. It’s easiest to slice after it has cooled completely.
- Prep Time :
- Cook Time :
- Ready Time :
1 hour, 10 min
- 1-1/2 cup granulated sugar
- 1/2 cup canola or vegetable oil
- 2 eggs lightly beaten
- 1 cup pumpkin puree
- 1/3 cup water
- 1-1/4 cup Stone-Buhr All Purpose or White Bread Flour
- 3/4 cup Stone-Buhr Whole Wheat Flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 teaspoon allspice
- 1/2 teaspoon cinnamon
- 1/2 teaspoon cloves
- 1/2 teaspoon nutmeg
- 1/4 teaspoon baking powder
- 1/2 cup raisins
Preheat oven to 350°F and butter a 9 by 5-inch loaf pan.
Whisk together sugar and oil in a medium-sized bowl. Add eggs, pumpkin puree and water.
Sift white and whole wheat flour, baking soda, salt, allspice, cinnamon, cloves, nutmeg and baking powder together. Add to pumpkin mixture and blend well. Fold in raisins.
Pour batter into prepared pan and bake in the middle of the oven for one hour rotating the pan once, halfway through the baking time. The loaf is ready when a skewer inserted in the tallest part of the loaf comes out clean.
Cool on a rack 10 minutes before removing from pan to cool completely.