Pumpkin Bread

Fall is in the air, and that means time for pumpkin bread.  The aroma that fills your house when this bread is in the oven is enough reason to bake it.  It tastes pretty good too.

• 2 C. sugar
• 1 C. brown sugar, packed
• 1 C. canola oil
• 4 medium eggs (or 3 large)
• 2 C. solid pack canned pumpkin
• 3 C. flour
• 1/2 t. ground cloves
• 1 1/2 t. cinnamon
• 1 t. baking soda
• 1/2 t. salt
• 1/2 t. baking powder
• 1 t. vanilla
• 1 C. golden raisins

Preheat the oven to 350 degrees.  Butter and flour two 9 x 5 loaf pans.  In a large bowl combine the sugars and oil with a wooden spoon.  Add the eggs and pumpkin.  Stir just to incorporate.  Add half of the flour, the spices, baking soda, salt, and baking powder.  Stir in the vanilla.  Add the rest of the flour and the raisins.  Do not over mix.  Stir with the spoon just to combine.  Pour the batter into the prepared pans and bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean.  Let the loaves cool for about 10 minutes before turning the loaves out onto a wire rack.  Let the loaves cool for at least 30 minutes before slicing – if you can stand it that long.

 

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