Wednesday, November 19, 2008

Spicy Pumpkin Raisin Bread (from Enduring Harvests)

1 1/2 cups fresh pumpkin, cooked and pureed, or canned solid-pack pumpkin puree
1/2 cup honey, maple syrup, or sugar
1/2 melted butter or corn oil
2 eggs, beaten slightly
1/2 cup milk
1/2 raisins or currants
1/2 cup butternuts or black walnuts, chopped
1 cup all purpose flour
1/2 fine yellow cornmeal
1/2 cup rolled oats
1 tsp baking powder
1/2 tsp ground cinnamon
1/2 tsp ground allspice
1/4 tsp ground nutmeg
1/4 tsp ground ginger
1/4 tsp ground cloves
1/2 tsp salt

Preheat oven to 350
Place the pumpkin puree in a medium sized bowl and add the honey, meted butter, and beaten eggs, stirring well with each addition. Stir in the milk, then add the raisins or currants, and butternuts of black walnuts.
Measure the dry ingredients into a large bowl and make a big well in the enter. Carefully pour in the blended wet ingredients, stirring carefully and blending well without overworking the batter.
Pour the batter into a well-greased 6x9 inch loaf pan. Bake for one hour or until a toothpick or knife insert in the center or the load comes out clean. Remove to cooling rack for 10 minutes, then slide a clean blade around the edges f the loaf to loosen it. Turn the steaming loaf onto a board or rack to cool completely. Serve hot or wrap up and serve days later for great flavor and fragrance.

I had to post this to make sure I don't lose it!

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