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.

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Angela Wyant

Recipe Summary

Yield:
Makes 2 loaves, about 10 servings each
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350° (325° convection).

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  • In a large bowl, mix flour, brown sugar, granulated sugar, nuts, raisins, baking soda, cinnamon, nutmeg, salt, cloves, allspice, and ginger until well blended.

  • In another bowl, whisk together eggs, Mashed Pumpkin, and oil until well blended.

  • 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).

  • 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.

Nutrition Facts

279 calories; calories from fat 42%; protein 3.3g; fat 13g; saturated fat 1.7g; carbohydrates 38g; fiber 0.8g; sodium 198mg; cholesterol 32mg.