Pumpkin pecan raisin bread

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

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