Pumpkin Raisin Nut Bread

Recipe By:
Feather
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  • Total Time 105 min Ico-add
  • Yield 3 Loaves
  • Level Easy

This pumpkin raisin nut bread is scrumptious straight out of the oven; or, wrap it in aluminum foil or plastic wrap and it freezes very well.
 

Ingredients

  • 3 1/2 cups unbleached flour, sifted
  • 1 1/2 cups light brown sugar, packed
  • 1 1/2 cups granulated sugar
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons salt
  • 1 teaspoon cinnamon, ground
  • 1/2 teaspoon nutmeg, ground
  • 4 large eggs
  • 1 cup salad oil
  • 2/3 cup water
  • 2 cups canned pumpkin, mashed
  • 1 cup raisins
  • 1 cup walnuts, chopped
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Directions

  1. 1. Preheat the oven to 375 degrees F. Grease three medium (8 1/2 by 4 1/2 inches ) loaf pans, sprinkling a little brown sugar in each.
  2. 2. Combine the flour, brown sugar, granulated sugar, baking soda, salt, cinnamon and nutmeg in a large bowl; mix well.
  3. 3. Make a well in the center of the dry ingredients; add the eggs, salad oil, water and pumpkin. Beat thoroughly until well mixed, then add the raisins and nuts. Pour into the prepared pans.
  4. 4. Bake for one hour and 15 minutes or until a cake tester or wooden pick inserted in the center comes out clean.
  5. 5. Let cool for five minutes in the pans before turning onto wire racks to finish cooling.