* 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"
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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.