Pumpkin Loaf

After making the pumpkin muffins in my last post, I was left with about six cups of roasted pumpkin puree in a tupperware container in the fridge. I wasn’t sure what to do, but after the dozen muffins I made Sunday morning were almost gone by Monday morning, I decided to make two loaves of pumpkin bread with a modified version of the muffin recipe. The results were pretty good, evidenced by the fact one loaf is almost gone, while the other has been safely stored in the freezer. There were still four cups of pumpkin puree left, but those were also placed in the freezer as well to wait for a mid-winter pumpkin craving. 

Spiced Pumpkin Bread with Golden Raisins
Makes 2 loaves in standard loaf pans (anywhere around 9x5x3)
-2 cups pumpkin puree
-3/4 cup granulated sugar
-1 cup brown sugar
-3 eggs
-1/2 cup vegetable oil
-2 tsp. cinnamon
-1 tsp. ground ginger
-1 tsp. nutmeg
-1 tsp. ground cloves
-3 1/2 cups all-purpose flour
-2 tsp. baking powder
-1 tsp. baking soda
-1/2 tsp. salt
-2 cups golden raisins

1) Preheat oven to 350º

2) Mix pumpkin, sugars, eggs, oil, and spices in a large bowl.

3) Mix flour, baking powder, baking soda, and salt together in a small bowl and add to the pumpkin mixture in three equal parts, stirring thoroughly between each addition.

4) Fold in raisins once dry ingredients are mixed into the batter.

5) Grease two loaf pans and divide batter between them. Top each loaf with a sprinkling of cinnamon and sugar (Mo Note: I forgot to add the sugar and cinnamon when I first placed my loaves in the oven, so the picture above is a bit misleading. If added before baking and not halfway through, the sugar should melt and crystalize properly). Bake them for one hour, or until a wooden stick comes out clean.