I have made a lot of pumpkin bread through the years but this is certainly my favorite so far! I tripped across a great site all about bread making – A Fresh Loaf – and I got the main ingredients for this recipe from that blog. I made the mistake of doubling the following recipe. While I am happy now that I have two large and two small loaves of delicious pumpkin bread (or, shall I say, two large and one small… since my children have already devoured one small loaf), it was quite difficult to mix all the ingredients in my mixer. I had to split the dough between two bowls to add in the final ingredients of chips and raisins – the amount of dirty dishes seemed to multiply by the minute.
Ingredients:
1 can (15 oz.) pumpkin
1 1/2 cup brown sugar
1/2 cup butter (1 stick), softened
3 eggs (I used half real eggs and half egg beaters)
3 cups all-purpose flour
2 tablespoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1 cup white chocolate chips (or butterscotch or cinnamon or chocolate)
1 cup raisins
Directions:
Cream butter and brown sugar in a mixing bowl. Add eggs. Add pumpkin. Combine dry ingredients together in a separate bowl. Add dry ingredients to wet ingredients. Add chips and raisins. Spread in one large loaf pan or 2 small loaf pans. This batter would probably also make an excellent muffin!
Cook at 350 in greased loaf pan. Small loaf pans – about 25 to 30 minutes. Large loaf pan – about 50 minutes to one hour. I tested mine with a fork to see if they were done. Let cool about 10 or 15 minutes and then pop them out of the pan. Enjoy!
