Sunday, October 26, 2008

Pumpkin Bread with Golden Raisins and Toasted Pecans

We're all being inundated with pumpkin recipes right now, pumpkin muffins, pumpkin pie, pumpkin soup, etc., so I figured I might as well jump on the bandwagon. This is another bread that will make your house smell divine.I got this recipe from my sister, who got it from her mother-in-law. It's easy to stir up and pop in the oven. This recipe makes 2 loaves, so make one and freeze one for later. I really think the golden raisins are better for this recipe. The dark raisins will taste fine, but they look out of place in the finished product. I also toast the nuts before adding them to the batter; toasted nuts add incredible flavor to just about everything.
We love this bread anytime, but it tastes especially good after the kids are in bed, the fireplace is going, and you're in your favorite chair with a good book and a cup of tea. You'll have to trust me.

Pumpkin Bread with Golden Raisins and Toasted Pecans

1 1/2 cups white sugar
1 1/2 cups brown sugar
3 1/2 cups all purpose flour
1/2 teaspoon baking powder
2 teaspoons baking soda
1 teaspoon cloves
1 teaspoon cinnamon
1 teaspoon nutmeg
1 1/2 teaspoons salt
1 cup vegetable oil

4 large eggs
2/3 cup water
2 cups canned pumpkin
1 cup chopped nuts (preferably toasted)
1 cup golden raisins

Preheat the oven to 325 degrees. Grease and flour the bottom only of 2 standard loaf pans. If the pan is the dark non-stick type, grease both the bottom and sides (so the batter will have something to cling to as it rises).

In a stand mixer, combine the white and brown sugar, mix on medium speed. (You can mix this bread by hand, but I don't recommend it, the batter gets heavy. But if you need a workout, this should do it!)

Add the flour, baking powder, baking soda, spices, and salt.
Beat on medium speed for just a minute. Now add your liquids--the eggs, oil, and water.

Then add the canned pumpkin.

Turn the mixer down to low speed and pour in the nuts and raisins. Let that go until the raisins and nuts are incorporated into the mix.

The batter should be thick, and a pretty orange brown color. Divide it between the 2 loaf pans.
Bake on the center rack for 1 hour, or until a toothpick inserted in the center comes out clean. I nearly always have to bake mine for an hour and ten minutes.

If I use my biggest loaf pan, it it closer to 1 hour, 15 minutes. Let cool in the pan for 15 mintues, then turn out to finish cooling. It should come out easily; if not, run a knife around the edges and try again. Don't panic...say a prayer to St. Jude...

Happy fall y'all, and God Bless your table tonight!


Carolyn Radakovich said...

This recipe is amazing -- I made it last night -- however, I noticed that you didn't indicate how many eggs were needed?

Kimberly said...

Opps, sorry about that. You will need 4 eggs.