Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 3 cups | Flour |
| 2 teaspoons | Baking powder |
| 1¼ teaspoon | Salt |
| 1 teaspoon | Baking soda |
| 1 teaspoon | Cinnamon |
| ½ teaspoon | Nutmeg |
| 2 \N | Eggs |
| 1 can | (16-oz) pumpkin |
| 1 cup | Packed light brown sugar |
| ½ cup | Maple syrup |
| ¼ cup | Vegetable oil |
| ½ cup | Raisins |
| ½ cup | Chopped pecans |
from Women's Circle for the Proud Cook.
In large bowl mix the first 6 ingredients. In another bowl combine the next 5 ingredients. Grease a 9x5 inch loaf pan. Stir liquid ingredients into dry ingredients and stir until moistened. Add raisins and nuts, then spoon into loaf pan. Bake for 1¼ hours in a 350 oven. Cool bread on a wire rack in the pan for 10 minutes. Then remove and let completely cool on rack. Posted to TNT - Prodigy's Recipe Exchange Newsletter by NAFY67C@...
(DEBORAH EPSTEIN) on 6 Ap, r 1997