Park Slope Recipe by Tiny New York Kitchen: Victoria's Pumpkin Bread

Victoria's Pumpkin Bread

Fall is pumpkin time and baking it into bread is a great way to cook with this seasonal ingredient. My pumpkin bread is moist and delicious. Feel free to leave out the raisins or walnuts if you want.

INGREDIENTS:

• 1 Cup Dark Brown Sugar
• 1/4 Cup Sugar
• 1 Cup Canned Pumpkin
• 1/2 Cup Vegetable Oil
• 3 Eggs
• 2 Cups Unbleached Flour
• 1 Teaspoon Baking Soda
• 1/2 Teaspoon Kosher Salt
• 1/2 Teaspoon Nutmeg
• 1/2 Teaspoon Cinnamon
• 1/4 Teaspoon Ground Ginger
• 1/4 Cup Milk
• 1 Cup Raisins (Optional)
• 1 Cup Chopped Walnuts (Optional)

DIRECTIONS:

Preheat your oven to 350° F. Grease two 9x5-inch loaf pans. In a large-sized mixing bowl, combine the sugars, oil and eggs. Beat until smooth. Stir in the pumpkin, milk, ginger, nutmeg and cinnamon.

In a medium-sized bowl, combine the flour, salt and baking soda. Add the wet ingredients to the dry ingredients. Stir in the raisins and nuts.

Pour into the greased loaf pans and bake for 1 hour and 15 minutes. When done, remove from the oven and cool on a wire rack.

Remove from the pans by turning the pans over. Slice when completely cool.  Makes 2 loaves.