- 2 -15 oz cans pumpkin puree
- 4 eggs
- 1 cup oil
- 1 tsp. vanilla
- 1 c brown sugar
- 2 c sugar
- 3 1/2 c flour
- 2 tsp. baking soda
- 1 1/2 tsp. salt
- 1 tsp. ground cinnamon
- 1 tsp. ground nutmeg
- 1/2 tsp. ground cloves
- 1/4 tsp. ground ginger
- 1 T pumpkin pie spice
- 2 c nuts
- 1 c white raisins
Makes 3 – 7x3 loaf pans; or 1 Bundt Pan, or 2 - 9x5 loaf pans
Preheat oven 350 degrees. Spray pan/s.
In a large bowl, mix together pumpkin puree, eggs, vanilla, oil, and sugar until well blended.
In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves, ginger, and pumpkin pie spice.
Stir the dry ingredients into the pumpkin mixture with nuts and raisins until just blended. Pour into the prepared pan(s).
Bake loaves 60-70 min; bundt pan 70 min. Use toothpick test before removing from oven. (It took 80 minutes for me.)
Cool; wrap in plastic and refrigerate overnight for optimum moistness and flavor.
Cream Cheese Frosting
Using a mixer, whip together 4 oz. softened butter and 4 oz softened cream cheese. Add 2 cups powdered sugar, one cup at a time. Add 1 tsp. vanilla and beat until smooth.
Brown Sugar Glaze
Combine 1 tbsp. butter, 1/4 cup brown sugar and 3 tbsp. milk in a pan over medium heat until it begins to boil. Simmer for about 2 minutes. ..stirring constantly. Right after you take pumpkin bread out of oven, punch holes on top with a fork and slowly drizzle the glaze over the top. Cool before serving.