Side Pannel
Pumpkin Bread with Raisins and Walnuts
Pumpkin Bread with Raisins and Walnuts
- Recipe Submitted by Seattle Girl on 10/28/2010
Category: Fall, Quick Breads, Brunch, Breads, Breakfast, Holiday
Ingredients List
- 1 ½ cups unbleached all-purpose flour
- 1 ½ tsp ground cinnamon
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp ground ginger
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- ¼ tsp baking powder
- 1/3 cup water
- ½ tsp pure vanilla extract
- 6 Tbs unsalted butter, at room temperature
- 1 1/3 cups sugar
- 2 large eggs, at room temperature
- 1 cup pumpkin purée
- 2/3 cup coarsely chopped walnuts
- 1/3 cup raisins
Directions
This is the best pumpkin bread recipe I have found, much better than the Starbucks pumpkin bread. Enjoy!
1. Preheat the oven to 350 degrees. Grease a 9"x5" loaf pan with butter or cooking spray.
2. In a medium bowl, mix together flour, cinnamon, baking soda, salt, ginger, nutmeg, cloves, and baking powder. Whisk until thoroughly blended. In a second bowl, mix water and vanilla extract. In a third larger bowl, beat butter until creamy, about 30 seconds. Gradually add sugar, and beat on medium speed until lightened in color and texture, about 3 minutes. Beat in eggs one at a time. Add pumpkin purée, and beat on low speed until just blended. Add the flour mixture in three parts, alternating with the water-vanilla mixture in two parts, beating on low until smooth and just combined. Scrape down the sides of the bowl with a rubber spatula as necessary. Fold in walnuts and raisins. Pour batter into pan and spread evenly across the top.
3. Bake about one hour, or until a toothpick inserted in the center comes out clean. Cool for 15 minutes and then turn out onto a cooling rack. Cool completely.
Photo by y2bk
1. Preheat the oven to 350 degrees. Grease a 9"x5" loaf pan with butter or cooking spray.
2. In a medium bowl, mix together flour, cinnamon, baking soda, salt, ginger, nutmeg, cloves, and baking powder. Whisk until thoroughly blended. In a second bowl, mix water and vanilla extract. In a third larger bowl, beat butter until creamy, about 30 seconds. Gradually add sugar, and beat on medium speed until lightened in color and texture, about 3 minutes. Beat in eggs one at a time. Add pumpkin purée, and beat on low speed until just blended. Add the flour mixture in three parts, alternating with the water-vanilla mixture in two parts, beating on low until smooth and just combined. Scrape down the sides of the bowl with a rubber spatula as necessary. Fold in walnuts and raisins. Pour batter into pan and spread evenly across the top.
3. Bake about one hour, or until a toothpick inserted in the center comes out clean. Cool for 15 minutes and then turn out onto a cooling rack. Cool completely.
Photo by y2bk
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