Happy Pumpkin Bread

I’ve had this recipe for a long time..so long I forgot where I got it, for real. I like to type up my recipes (with all my modifications) so they look a little neater, ha! This is THE BEST. It does fall apart when you don’t wait until it cools… so, eat with a fork! Seriously, it’s so BRIGHT! The orange peel is perfection with the ginger, nutmeg, and pecans. Ok, enough, here’s the recipe:

Happy Pumpkin Bread

Ingredients:

1 1/2 c. all purpose flour

1 t. baking soda

1 t. ground ginger

1/2 t. ground nutmeg

1/2 t. salt

1 c. granulated sugar

1/2 c. butter, melted and cooled

1 (15 oz) canned pumpkin

2 large eggs

2 T. finely grated orange peel

1 t. vanilla extract

1/2 c. raisins

1/2 c. chopped pecans

Instructions:

Preheat oven to 350 degrees. Grease and flour a 9 x 5” loaf pan.

In a medium bowl, combine flour, baking soda, ginger, nutmeg, and salt.

In a large mixing bowl, combine butter, sugar, pumpkin, eggs, orange peel, and vanilla. Beat on medium speed of a mixer until light and creamy.

Stir in flour mixture a little at a time, until moistened (do not over-mix). Stir in raisins and pecans.

Spoon batter into the prepared loaf pan. Bake for about 1 hour, or until a toothpick inserted in the center comes out clean. (If bread has browned, but isn’t done, cover with lightly buttered sheet of foil until toothpick comes out clean.)

Cool in the pan on a wire rack for 5 minutes, then turn bread out onto the rack to cool completely.

Or just cut it right away without regard for instructions, scoop it out with your butter knife, and eat with a fork as it falls apart. ENJOY a little slice of sunshine, and share it with a friend!

love, mom