A classic, moist pumpkin bread packed with warm spices, sweet raisins, and crunchy nuts. This recipe rests for 20 minutes before baking to create a wonderfully tender loaf.
Author
Unknown
Recipe
| Measurements | Ingredients |
|---|---|
| ⅔ Cup | Dark Brown Sugar |
| ⅓ Cup | Soft Shortening |
| 2 | Eggs |
| 3 Tablespoons | Buttermilk |
| 1 Cup | Canned Pumpkin |
| 2 Cups | Sifted Flour |
| 1 teaspoon | Baking Powder |
| ½ teaspoon | Baking Soda |
| ½ teaspoon | Salt |
| 1 teaspoon | Cinnamon |
| ½ teaspoon | Nutmeg |
| ½ Cup | Chopped Nuts |
| ½ Cup | Raisins |
Instructions
- Preheat oven to 350°F. Grease a 9x5x3 inch loaf pan.
- In a large bowl, mix together the brown sugar, soft shortening, and eggs thoroughly.
- Stir in the buttermilk and canned pumpkin; mix well.
- In a separate bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Fold the dry ingredients into the wet pumpkin mixture, mixing just until moistened.
- Fold in the chopped nuts and raisins.
- Pour the batter into the prepared loaf pan.
- Let the batter stand in the pan at room temperature for 20 minutes before baking.
- Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 10 minutes before turning out onto a wire rack to cool completely.
