Email to Cat      

Farmer John's Favorite Pumpkin Bread

Source of Recipe


Sunset magazine



List of Ingredients



• 2 cups all-purpose flour
  
• 1¼ cups firmly packed dark brown sugar
  
• 1 cup granulated sugar
  
• 1 cup coarsely chopped walnuts or pecans
  
• ½ cup raisins
  
• 1½ tsp baking soda
  
• 1½ tsp ground cinnamon
  
• 1¼ tsp ground nutmeg
  
• ¾ tsp salt
  
• ¾ tsp ground cloves
  
• ½ tsp ground allspice
  
• ½ tsp ground ginger
  
• 3 large eggs
  
• 1¾ cups mashed pumpkin
  
• ¾ cup vegetable oil
  






Instructions



1. Preheat oven to 350° F.
   
   
2. In a large bowl, mix flour, brown sugar, granulated sugar, nuts, raisins, baking soda, cinnamon, nutmeg, salt, cloves, allspice and ginger until well blended. In another bowl, whisk together eggs, mashed pumpkin, and oil until well blended. Add wet ingredients to flour mixture and stir just until well blended. Pour equally into two oiled 8½- x 4½-inch loaf pans (with 2-2/3-cup capacity each).
   
   
3. Bake until bread pulls away from pan sides and a wooden skewer inserted in center of thickest part comes out clean, 50 to 60 minutes. Let bread cool in pans on a rack for about 15 minutes. Cut around outside edges of bread and invert onto racks. Cool thoroughly.
   
   Makes 2 loaves
   (about 10 servings each)
   
   






Final Comments


You can store this bread airtight at room temperature up to 3 days or freeze up to 3 months.