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Pumpkin Bread Recipe


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     Pumpkin Bread

Category   Desserts - Breads
Sub Category   None
Servings   makes 2 loaves

1 3/4 c flour
1/2 c packed light brown sugar
1 t baking soda
1/2 t salt
2 t ground ginger
1 t ground cinnamon
1/2 t ground allspice
1/2 t ground nutmeg
3 oz unsalted butter, chilled, cut into 1 inch pieces
2 large eggs, beaten
1/2 c maple syrup
1 c pumpkin puree
1/2 c golden raisins, plumped
1/2 c toasted pecans, chopped

Butter 2 of our Loaf Dishes. Mix the flour, brown sugar, baking soda, salt, gingier, cinnamon, allspice and nutmeg in a mixing bowl or food processor. Cut in the butter until it resembles cornmeal. Combine the eggs, maple syrup and pumpkin puree in a bowl and mix well. Add to the flour mixture. Beat at low speed for about 30 seconds or until blended. Fold in the golden raisins and toasted pecans gently. Do not overmix. Pour into the prepared Loaf Dishes. Bake at 325 degrees for 45-50 minutes or until a toothpick inserted into the center comes out clean. Cool in the pans for 20 minutes or longer. Invert to unmold the loaves. Serve with butter, cream cheese, or with cinnamon ice cream for dessert.
VARIATION- Sweet Potato Bread, the same quantity of cooked and mashed sweet potatoes can be substituted for the pumpkin. The sweet potatoes will produce a sweet and moist bread. Plumped dried cranberries can be added to the bread. Soak 1/2 c of dried cranberries in warm water for 5 minutes; drain. Add to the batter.

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