Pumpkin Loaf

I have no idea who gave me this recipe… it is just written down on an index card….but it it is a really good recipe. Dense & delicious. You can make this with or without added raisins…nuts…plain is great…you can adapt it to your taste. This recipe makes 2 loaves so I made one with raisins & one plain! Murray loves raisins in just about everything but the rest of the family doesn’t! 

As I said this recipe makes 2 loaf pans but if you don’t have 2 loaf pans you can make this in a bundt pan. I will give baking times in the recipe for both options

I love eating this pumpkin loaf with a schmear of cream cheese on it!

Here is the recipe

Ingredients

2/3 cup butter, room temp or use parve margarine to make this non-dairy

2/3 cup sugar

1 cup pureed pumpkin 4 eggs

3 1/3 cup flour

2 tsp baking soda

1 1/2 tsp; salt

1/2 tsp baking powder

1 tsp cinnamon

2/3 cups nuts, chopped optional

2/3 cup raisins, optional

 

Method

Preheat oven to 350f *** if you are going to use a bundt pan, preheat the oven to 325f

Greace 2 loaf pans or a bundt pan

1. In the bowl of mixer or by hand, cream the butter & sugar together until it is well combined
2. Add the pumpkin puree, mix well
3. Next add the eggs, one at a time, mixing after each egg
4. In a separate bowl, combine the flour, baking soda, salt, baking powder, & cinnamon. Stir to combine
5. Add the flour mixture to the wet mixture 7 mix well
6. If adding the nuts & raisins now is the time to do it!!!  Mix them well!
7. divid the batter equally between the 2 prepared loaf pans or all of the batter into the prepared bundt pan
8. Bake the 2 loaf pans for about 70 minutes & the bundt pan for 50 – 60 minutes  Bake until a cake tester comes out dry
9. Remove from the oven & set on a cooling rack for about 15 minutes…… remove from the pans to cool completely

Enjoy!