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Pumpkin Nut Bread

by Lisa Shull
  • 2 1/3 c flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp ground ginger
  • 1/4 tsp baking powder
  • 1/4 tsp ground cloves
  • 1 c packed brown sugar or turbinato sugar
  • 1/3 c softened butter
  • 2 eggs
  • 1 c canned pumpkin
  • 1/4 c milk
  • 1/2 c nuts
  • 1/2 c raisins

Servings: 12     Prep: 15 min     Cook: 60 min     Preheat: 350°F     

  1. Preheat oven to 350 degrees. Grease 9x5 loaf pan.
  2. In a mixing bolw stir together first 7 ingredients. 
  3. Cut in butter until mix resembles coarse crumbs. 
  4. Mix in eggs, pumpkin, milk, nuts and raisins until batter is evenly moistened. 
  5. Spoon into prepared pan leaving a shallower trough down the middle for even baking. 
  6. Bake 55-60 minutes or untill bread passes the toothpick test. Cool on wire rack in pan for 10 minutes. Remove from pan and cool completely on wire rack. Wrap and store overnight before slicing. 
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