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A wonderful pumpkin bread, with spices, raisins, and chopped walnuts. This is a good quick bread to bake and freeze for later. Freeze individual slices and take them out for holiday guests.

See Also

Pumpkin Bread Pudding

Pumpkin Butter Muffins

Pumpkin Corn Muffins

Ingredients

• 1/3 cup butter, softened
• 1 1/3 cups sugar
• 2 eggs, beaten
• 1/4 cup water
• 1 cup canned pumpkin puree
• 1 2/3 cups flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon baking powder
• 1/2 teaspoon cinnamon
• 1/4 teaspoon cloves
• 1/2 cup chopped walnuts
• 1/4 cup chopped raisins or chopped dates, optional

• Prep Time: 0 minutes
• Cook Time: 60 minutes

• Total Time: 60 minutes

Preparation

Preheat oven to 350° F (180° C/Gas 4). Grease a 9x5x3-inch loaf pan.

 In a mixing bowl with electric mixer, cream butter and sugar until light; set aside. In another mixing bowl combine eggs, water and pumpkin; mix well. Add creamed butter; blend thoroughly.

Sift dry ingredients together into a separate bowl.

Add about one-third of the dry ingredients at a time to pumpkin mixture, stirring well after each addition.

Fold  in walnuts and raisins.

Bake  in the prepared loaf pan for 55 to 60 minutes.

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