Foodie Friday: Playing in the kitchen again

 

A couple of weeks ago, I noticed a can of pumpkin puree in the pantry, it had been there since last fall.  A few days later, on a Sunday I was thinking I would like something sweet. So I did a search for inspiration, and here is what I ended up with. A Pumpkin Raisin Loaf. 

Preheat oven to 350 F

Wet ingredients 

15 ounce can of pumpkin puree (or use fresh or frozen.)

2 eggs

1/4 cup melted butter 

1/2 cup white sugar

1/2 cup brown sugar 

Mix or whisk those together. 

Dry ingredients:

2.5 cups flour

1 teaspoon baking powder

1 teaspoon baking soda 

large pinch of salt (more if you use unsalted butter.) 

1/2 teaspoon ground cloves

1/2 teaspoon ground allspice 

1 teaspoon ground cinnamon

Mix these together and fold into the wet ingredients 

Then fold in 1.5 cups of raisins.

Bake in a well greased 9 by 5 loaf pan, for 60-90 minutes, until a bamboo skewer or toothpick comes out clean.  

Cool, slice, and enjoy. 

It makes a nice desert or breakfast. 

This could also be baked as muffins, the baking time would be greatly reduced.