Ingredients
-
2
-
1/4
-
2
-
1
-
1/2
-
1/4
-
1/4
-
1/4
-
1/4
-
1/2
-
1/4
-
2
-
1
-
1/3
-
1/2
Directions
Pumpkin Raisin Walnut Quick Bread, This recipe was in the local paper recently I love quick breads because they’re so so so quick!, When I was mixing the batter, I thought it was way too thick but I persevered I think this recipe left out some moisture Milk, perhaps I plan to serve it for a brunch bread and make Texas roadhouse butter to serve with it Something tells me I will need it Found this in the Chicago Tribune and it sounded so good , I chose this recipe because it only makes the one loaf where another recipe I have makes two I don’t like raisins so I left them out; I found this bread to be a bit dry If I decide to make it again (the spice mixture is very nice!) I think I will try adding applesauce, or using oil instead of butter
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Steps
|
1
Done
|
Preheat Oven to 350 Degrees. |
|
2
Done
|
Mix Together: Flour, Sugar, Baking Powder, Cinnamon, Nutmeg, Baking Soda, Ginger, Cloves and Salt. Stir Until Combined. |
|
3
Done
|
Stir in Walnuts and Raisins. Set Aside. |
|
4
Done
|
Beat the Eggs in a Medium Bowl. |
|
5
Done
|
Stir in the Pumpkin, Brown Sugar, Vanilla and Melted Butter. |
|
6
Done
|
Combine Both Mixtures Together Until the Dry Ingredients Are Moistened. |
|
7
Done
|
Pour Batter Into Greased and Floured Loaf Pan (8 1/2" X 4 1/2"). |
|
8
Done
|
Bake Until Loaf Is Browned and Wooden Pick Inserted in the Center Comes Out Clean. Approximately 50 - 55 Minutes. |
|
9
Done
|
Cool in Pan Approximately 10 Minute Cool Completely Before Serving. |
