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Pumpkin-Raisin Bread

Reggie Dwork <reggie@jeff-and-reggie.com>
Tue, 28 Feb 2017 00:02:43 -0800
v117.n008.5
* Exported from MasterCook *

                           Bread, Pumpkin-Raisin

Recipe By     :Walter Staib
Serving Size  : 32    Preparation Time :0:00
Categories    :

   Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2               cups  pumpkin puree
   1                cup  vegetable oil
   4              large  eggs
   3 1/3           cups  all-purpose flour -- sifted
   3               cups  sugar
   2          teaspoons  baking soda
   1 1/2      teaspoons  salt
   1           teaspoon  ground nutmeg
   1           teaspoon  ground cinnamon
      1/2           cup  raisins

Preheat the oven to 350F. Grease two 8 1/2 x 4 1/2 x 2 1/2-inch loaf 
pans with butter

In a medium-size mixing bowl, mix together 2/3 cup water, the pumpkin 
puree, oil and eggs

In a large mixing bowl, stir together the flour, sugar, baking soda, 
salt, nutmeg and cinnamon. Fold the egg mixture into the dry ingredients.

With a rubber spatula or wooden spoon, gently fold the raisins into the batter.

Divide the batter between the prepared pans. Bake about 1 hour or 
until a toothpick inserted in the center comes out clean.

Cool in the pans on a wire rack for 10 minutes. To remove the breads, 
flip the pans on their sides and gently pull out the bread. Serve 
warm or cool completely on a wire rack.

The City Tavern in Philadelphia, PA is a historically accurate 
reconstruction on the original site of the 18th century City Tavern. 
It specializes in 18th century style gourmet cuisine. 
<http://www.citytavern.com/>

Source:
   "The City Tavern Cookbook"
S(ISBN):
   "978-0-7624-3417-6"
Yield:
   "2 8-inch loaves"
                                     - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 202 Calories; 8g Fat (33.4% 
calories from fat); 2g Protein; 32g Carbohydrate; 1g Dietary Fiber; 
27mg Cholesterol; 189mg Sodium.  Exchanges: 1/2 Grain(Starch); 0 Lean 
Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 1 1/2 Other Carbohydrates.