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Pumpkin Bread

 
Pumpkin Bread
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photo credit: Ev Thomas
This bread slices easier if allowed to cool thoroughly. It is delicious and makes a nice variation when served with a tray of nut breads.
Recipe By: Stone-Buhr Flour
  • PrepN/A |
  • TotalN/A |
  • ServesMakes 1 loaf
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Ingredients

    • 11/2 cups sugar
    • 1/2 cup oil
    • 2 eggs beaten
    • 1 cup pumpkin
    • 1/3 cup water
    • 11/4 cups unsifted Stone-Buhr unbleached bread flour
    • 3/4 cups unsifted Stone-Buhr whole wheat flour
    • 1 tsp baking soda
    • 1 tsp salt
    • 1/2 tsp allspice
    • 1/2 tsp cinnamon
    • 1/2 tsp cloves
    • 1/2 tsp nutmeg
    • 1/4 tsp baking powder
    • 1/2 cup raisins

Instructions

Mix sugar and oil. Add eggs, pumpkin and water. Sift dry ingredients together; add to pumpkin mixture. Blend well. Stir in raisins. Pour into greased 9 x 5-inch loaf pan.

Bake 350 degrees for 1 hour or until done. Remove from pan and cool on wire rack.

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