Wednesday, November 10, 2010

Pumpkin Loaf

With fall well upon us there's a multitude of pumpkin and squash available. Try this fabulous recipe for pumpkin loaf for a tasty fall treat!


1 ½ cups flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
¾ teaspoon ground ginger
½ teaspoon ground nutmeg
2 eggs
2/3 cup sugar
½ cup canola oil
1 cup canned pumpkin
½ cup raisins
½ cup pecans, chopped

Preheat oven to 325°F.  Grease and flour a 9 x 5” loaf pan.

Sift together flour, baking powder, baking soda, salt and spices.  In another bowl, beat eggs until light, add sugar and oil and beat until fluffy; beat in pumpkin until well blended.  Add the liquid ingredients to the dry ingredients and stir until all dry ingredients are moistened.  Stir in raisins and pecans.  Pour batter into loaf pan and bake at 325° F for 1 ¼ hours, or until a toothpick inserted into the centre of the loaf comes out clean.  Cool in pan for 30 minutes; then remove to a wire rack to finish cooling.

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