PUMPKIN-RAISIN QUICK BREAD

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Serve this moist bread with cinnamon-flavoured sweet butter and a cup of mulled cider.

Difficulty:
Serves: 1 loaf

Preparation time:
Cooking time:

Dietary guidance: v 

Ingredients

1½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground ginger
½ teaspoon ground nutmeg
½ teaspoon salt
1 cup granulated sugar
½ cup margarine, melted and cooled
1 cup canned pumpkin puree
2 large eggs
2 tablespoons grated orange peel
1 teaspoon vanilla extract
½ cup dark raisins

Method

Preheat oven to 350 degrees. Grease a 9” x 5” loaf pan. Mix together, flour, baking soda, ginger, nutmeg and salt. Beat together sugar, margarine, pumpkin puree, eggs, orange peel and vanilla at medium speed until light and creamy. At low speed, beat in flour mixture until a lumpy batter forms (Do not overmix). Stir in raisins. Spoon batter into prepared pan; smooth top. Bake bread until top is golden and toothpick inserted in centre comes out clean, 1 hour. Transfer pan to wire rack and cool for 5 minutes. Turn bread out onto rack to cool completely.

*If bread browns too quickly, cover top during baking with a buttered sheet of aluminum foil, buttered-sides down.

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