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Holiday Pumpkin Bread




Source of Recipe


RC


List of Ingredients




1 can (15 oz) Unsweetened pumpkin
1 cup CRISCO Oil
3 cups Sugar
3 large Eggs
3 1/2 cups All purpose flour
2 teaspoons Baking soda
1 teaspoon Baking powder
1 teaspoon Cinnamon ground
1 teaspoon Nutmeg ground
1/2 teaspoon Salt
1/2 teaspoon Cloves ground
1 cup Walnuts chopped
1 cup Raisins
Cooking spray
Orange Glaze optional


Recipe



1. Beat first 11 ingredients at low speed with an electric mixer 1 to 2 minutes or until blended. Stir in walnuts and raisins. Pour batter into 2 (9 x 5 inch) dark, nonstick loafpans coated with cooking spray.
2. Bake at 350 for 55 minutes or until a wooden pick inserted in center comes out clean. Cool loaves in pans on wire racks 15 minutes; remove from pans, and let cool completely. Drizzle bread with Orange Glaze, if desired.

Note: For light, shiny loafpans, bake 1 hour and 5 minutes or until a wooden pick inserted in center comes out clean.

Holiday Pumpkin Muffins: Spoon batter evenly (about cup each) into lightly greased muffin pans. Bake at 350 for 20 to 25 minutes. Remove from pans immediately; cool on wire racks. Makes 3 dozen.
For mini muffins, cook about 12-15 minutes.

Orange Glaze (optional):
1 cups powdered sugar
1 teaspoon grated orange peel rind
3 tablespoons fresh orange juice (or more)
2 tablespoons chopped walnuts .................................