Are you sure that you haven’t been inundated enough yet with PUMPKIN? If not, then keep reading because I am jumping on this squash’s bandwagon! I’m using a recipe from the Taste of Life Greek Food Cookbook.
I used Pumpkin Spice in place of cinnamon and nutmeg. It’s a mixture of both those spices and also ginger, allspice, mace and cloves. Mace is made from the covering of nutmeg seeds.
I made a little change in the recipe from the original. I fold the dried cherries into the dry ingredients, before combining with the wet. It’s a tip I learned watching Ina Garten. It keeps them from sinking to the bottom.
Here is what the mixture looks like before it is transferred into a loaf pan.
The loaf pan should be greased. I used butter.
The bread is done baking when the skewer comes out clean.
This recipe will make your kitchen smell yummy! Happy Pumpkin Season!
- 2 cups flour
- ½ cup nonfat dry milk
- 1 tsp. cinnamon (I used pumpkin pie spice)
- 1 tsp. baking powder
- ½ tsp. baking soda
- ½ tsp. salt
- ½ tsp. nutmeg (I used pumpkin pie spice)
- 2 large eggs, lightly beaten
- 1 cup canned pumpkin
- 1 cup packed light brown sugar
- ¼ cup vegetable oil
- 1 cup raisins ( I used dried cherries)
- Preheat oven to 350°
- In a mixing bowl, whisk flour, dry milk, cinnamon, baking powder, baking soda, salt and nutmeg
- Fold in raisins (dried cherries)
- [My little change in the instructions from the original: I fold the dried cherries into the dry ingredients, before combining with wet. It's a tip I learned watching Ina Garten.]
- In a small bowl, whisk eggs, pumpkin,, brown sugar and oil
- Add wet ingredients into dry, mixing just until combined
- Pour batter into a greased 9x5 inch load pan
- Bake at 350° for 60 minutes or until skewer comes out clean.