Email to Stella      

Recipe Categories: Stella's HOME PAGEAPPETIZERS BAKING_SITES BBQ BEAUTY BEEF BEVERAGES BIOGRAPHY BREAD BREAKFAST BROWNIESandBARS BUTTERS_SPREADS CAKES CANDY CANNING_PRESERVING CASSEROLES CELEBRITY CHEESECAKES CHOCOHOLICS_ANONYMOUS COMFORT_FOOD COOKIES COOKING_FOR_2 COPYCAT CRAFT_RECIPES CROCKPOT DESSERTS DIABETIC DIETS ENTERTAINING ETHNIC FISHandSEAFOOD FONDUE FREEZER_FRIENDLY FROSTINGandFILLING FRUIT FUDGE GIFT_BASKET GIFT_JARS GLUTEN_FREE GRILL HINTSandTIPS HOLIDAYS HOMEMADE_PRODUCTS ICE_CREAM JAMSandJELLIES KIDDIE_MENU LOWFAT LOW_CARB MARINADES_RUBS MINUTE_MEALS MUFFINS OAMC PASTA PASTRIES PET_FOOD pHBalance PICNICandCAMPING PIES PIZZA POLITICIAN_FAVORITES PORK POULTRY PRESSURECOOKER QUANTITY_COOKING SALADandDRESSING SANDWICHES SAUCES SEWING_CRAFTS SIDE_DISHES SNACKS SOUPS_STEWS_CHOWDER_CHILI SOUTH_BEACH_DIET STATE_RECIPES TOP_TEN VEGETABLES VEGETARIAN

Quick: Pumpkin Bread w/Raisins & Nuts




Source of Recipe


about.com


List of Ingredients




1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 cup granulated sugar
1/2 cup butter, melted and cooled
1 cup mashed pumpkin
2 large eggs
2 tablespoons finely grated orange peel
1 teaspoon vanilla extract
1/2 cup raisins
1/2 cup chopped pecans


Recipe



Preheat oven to 350°. Grease and flour an 9- X 5-inch loaf pan.

In a bowl, combine flour, baking soda, ginger nutmeg, and salt. In a large mixing bowl, combine butter, sugar, pumpkin, eggs, orange peel, and vanilla.

Beat on medium speed of a hand-held mixer until light and creamy. Stir in flour mixture a little at a time, until moistened (do not overmix). Stir in raisins and pecans. Spoon batter into the prepared loaf pan.

Bake for about 1 hour, or until a toothpick inserted in the center comes out clean.

Cool in the pan on a wire rack for 5 minutes, then turn bread out onto the rack to cool completely. If bread has browned quickly but isn't done, cover with a lightly buttered sheet of aluminum foil.