Prep and Cook Time: about 1 1/4 hours. Rich spice flavors shine in this tender, cakelike bread. Notes: You can store this bread airtight at room temperature up to 3 days or freeze up to 3 months.
Sunset OCTOBER 2005
1. Preheat oven to 350° (325° convection).
2. In a large bowl, mix flour, brown sugar, granulated sugar, nuts, raisins, baking soda, cinnamon, nutmeg, salt, cloves, allspice, and ginger until well blended.
3. In another bowl, whisk together eggs, Mashed Pumpkin, and oil until well blended.
4. Add wet ingredients to flour mixture and stir just until well blended. Pour equally into two oiled 8 1/2- by 4 1/2-inch loaf pans (with 2 2/3-cup capacity each).
5. Bake until bread pulls from pan sides and a wooden skewer inserted in center of thickest part comes out clean, 50 to 60 minutes. Let bread cool in pans on a rack for about 15 minutes. Cut around outside edges of bread and invert onto racks. Cool thoroughly.
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