PUMPKIN RAISIN QUICK BREAD

PUMPKIN RAISIN QUICK BREAD

recipe listed makes one loaf but I always mix it again to make two loafs cause when using one 15 oz can of pumpkin you have just enough pumpkin left over to make another loaf.

1 1/2 cups all purpose flour

1 tsp baking soda

1 tsp ground ginger

1 tsp ground cinnamon (optional)

1/2 tsp ground nutmeg

1/2 tsp salt

1 1/3 cup granulated sugar

1 stick butter melted and cooled

1 cup canned pureed plain pumpkin

2 large eggs

1 tsp orange extract

1 tsp vanilla extract

1/2 cup dark raisins

Preheat oven 350

grease loaf pan (two pans if you plan on doubling recipe)

Mix together flour baking soda ginger, cinnamon , salt, nutmeg

Beat together in separate bowl sugar butter pumpkin, eggs, orange, vanilla, at medium speed till light and creamy.

Low speed beat in flour mixture till lumpy batter forms DO NOT overmix.

stir in raisins

and pour into loaf pan

Bake till top is golden and toothpick inserted comes out clean. about 50 minutes.

Cool bread for a few minutes then using hand towel catch bread out of tin and put onto it’s bottom on a plate

Eat as is or pour a cream cheese glaze over top

I had some homemade cream cheese icing leftover from a cake I had made in the fridge.. it had hardened so I put some in a bowl in the microwave heated a little and stirred then poured over the bread.

you can leave one plain and one with icing if you wish

or you can be like me and ice away