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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 8 |
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A very good pumpkin bread with nuts and raisins and a nice glaze to give a little sweet touch. Ingredients:
2/3 cup butter, softened |
2 2/3 cups granulated sugar |
4 eggs |
1 (16 ounce) can pumpkin |
2/3 cup milk |
3 1/3 cups all-purpose flour |
2 teaspoons baking soda |
1 1/2 teaspoons salt |
1/2 teaspoon baking powder |
1 1/2 teaspoons cinnamon |
1/2 teaspoon nutmeg |
1/2 teaspoon clove |
3/4 cup chopped nuts (i like walnuts) |
3/4 cup raisins |
1/2 cup confectioners' sugar |
1/8 teaspoon ground cinnamon |
1/8 teaspoon ground nutmeg |
2 -3 teaspoons milk |
Directions:
1. Prehat oven to 350 F.
2. Grease bottoms of 2 loaf pans.
3. Cream together butter and sugar in a large bowl.
4. Add the eggs, pumpkin, and milk.
5. Stir in the flour, baking soda, salt, baking powder, cinnamon, nutmeg, and cloves.
6. Do not overmix.
7. Fold in the raisins and nuts.
8. Divide batter evenly between the two loaf pans.
9. Bake until a toothpick inserted in the center comes out clean, about 65-70 minutes.
10. Cool slightly, then loosen sides of pan and invert loaf to remove.
11. Allow to cool on a wire rack.
12. While bread is cooling, prepare glaze.
13. Mix confectioners sugar together with the cinnamon and nutmeg and just enough milk to form a drizzling consistency.
14. Drizzle glaze over loaves.
15. Slice loaves and serve when cool.
16. To store unused portions, wrap and refrigerate for no longer than 10 days.
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