Spiced Pumpkin Raisin Bread

By: Rosemary Mark


2 1/4 cups of all purpose flour
2 teaspoons of cinnamon
2 teaspoons of baking soda
1/2 teaspoon of baking powder
1/4 teaspoon of cloves
1/4 teaspoon of nutmeg
1 (15 ounce) can of pumpkin not pumpkin pie filling
1 cup of granulated sugar
1/2 cup of packed brown sugar
1/3 cup of vegetable oil or mild-flavored olive oil
2 eggs
1 cup of chopped walnuts optional
3/4 cup of raisins
1/4 cup of finely chopped crystallized ginger


Preheat oven to 350°F. Grease a Circulon loaf pan with butter or oil.

Stir together flour, cinnamon, baking soda, baking powder, cloves and nutmeg in a bowl.

In a large bowl, whisk pumpkin, sugars, oil and eggs. Stir in flour mixture just until combined. Add walnuts, raisins and ginger.

Bake 60-70 minutes until a pick inserted in the center comes out clean. (Cover lightly with foil during the last 10-15 minutes if the bread is very brown.) Cool in pan 10 minutes. Remove to a wire rack to cool completely before slicing.