Pumpkin-Raisin Quick Bread ππ
Description: Nice and easy quick bread. You can also make 12 muffins instead. Just grease 12 muffin-pan cups or line with liners and bake until brown, about 20 minutes.
- Cook Time: 1 hour
- Prep Time: 5 minutes
- Total Time: 1 hour 5 minutes
- Servings: 8
- Yield: 1 loaf
Ingredients:
| Quantity | Ingredient |
|---|---|
| 1 1/2 | cups all-purpose flour |
| 1 | tsp baking soda |
| 1 | tsp ground ginger |
| 1/2 | tsp ground nutmeg |
| 1/2 | tsp salt |
| 1 | cup sugar |
| 1/2 | cup butter, softened |
| 1 | cup canned pumpkin puree |
| 2 | eggs |
| 2 | tbsp orange zest |
| 1 | tsp vanilla extract |
| 1/2 | cup dark raisins |
Instructions:
-
Preheat oven to 350Β°F (175Β°C).
-
-
Grease a 9×5 inch loaf pan.
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In a mixing bowl, combine flour, baking soda, ground ginger, nutmeg, and salt.
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In another bowl, beat together sugar, softened butter, pumpkin puree, eggs, orange zest, and vanilla extract at medium speed until light and creamy.
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At low speed, gradually beat in the flour mixture until a lumpy batter forms. Be cautious not to overmix. Stir in the dark raisins.
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Spoon the batter into the prepared loaf pan.
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Bake the bread in the preheated oven until the top is golden and a toothpick inserted into the center comes out clean, about 1 hour.
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Transfer the pan to a wire rack and let the bread cool for 5 minutes.
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Carefully turn the bread out onto the wire rack to cool completely.
This delightful Pumpkin-Raisin Quick Bread is perfect for breakfast, brunch, or as a tasty snack any time of the day. Its warm aroma will fill your kitchen and bring everyone together to enjoy its delicious flavor. Whether you slice it thickly and spread it with butter or enjoy it plain, this bread is sure to become a family favorite!
