Saturday, January 9, 2010

(6) Pumpkin Bread with Raisins

I adapted this recipe from a few different ones that I like. It makes two big, thick, moist loaves of bread! YUM! This is not a super spicy/strong pumpkin bread, but a mild, flavorful, and filling loaf. Use your biggest bowl. I have a big stainless bowl from the kitchen supply store. It's perfect for situations like this!! My biggest glass bowl just wasn't big enough!!

PS: If you're in the St. Augustine/Jacksonville, FL area, I highly recommend Angela's Restaurant Supply on San Marco in St. Augustine.

Anyway, I baked mine in dark baking pans. If you bake in glass/non-dark baking pans, you'll need to bump the temp up to 350 and check it after an hour.

Pumpkin Bread with Raisins

Yield: 2 loaves

Cooking spray
3 1/2 cups all-purpose flour
3 cups sugar
2 tsp baking soda
1 1/2 tsp salt
1 tsp nutmeg
2 tsp cinnamon
2 tsp allspice
1/2 cup unsweetened applesauce
1/2 cup oil
1 16-oz can pumpkin
2/3 cup water
4 eggs
1 cup raisins

1) Preheat oven to 325 degrees. Prepare 2 loaf pans by spraying with cooking spray.

2) Combine first 7 ingredients (flour through allspice) in a large mixing bowl. Combine with a whisk.

3) Mix next 6 ingredients (applesauce through raisins) in a bowl, stirring well to combine.

4) Fold wet ingredients into the flour mixture, stirring just enough to combine. Pour half of the batter into each loaf pan. Bake for 1 hour, 15 minutes - until a toothpick inserted in the center comes out clean.

5) Allow loaves to cool for about 10 minutes in the pan, then turn loaves out of the pan onto a cooling rack. Let loaves cool for about 30 minutes. (if you cut into it while it's still piping hot, it will crumble! I know, I know, waiting stinks!)

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