Pumpkin-Raisin Bread

I mentioned on Facebook awhile back, and I fully believe this to be true: when Jesus said "Man cannot live on bread alone," I'm pretty sure he was forgetting about pumpkin bread. It is, as far as I'm concerned, the perfect quick bread: sweet enough to spread on a little cream cheese frosting and call it dessert, but healthy enough to butter it and eat it for breakfast instead (or lunch, or dinner, or elevensies, or afternoon tea, or whenever you damn well please).

This recipe is slightly modified from one I found in The Red Plaid Cookbook, which I inherited from my mother, and is the cookbook of the gods:

Don't be fooled by the cover; all true disciples know that this is actually called "The Red Plaid Cookbook". (All true disciples being my mother and me.)

Their recipe is for pumpkin-nut bread, but I think it's better without the nuts. I also used slightly different seasonings, because I am very opinionated when it comes to pumpkin-flavored things. Anyway, let's begin.

I think a couple of the seasonings are missing here. That, or they're hidden behind the pumpkin and salt. I'm bad at photography.

 

I don't have a lot of "process" photos here, because I was lazy and forgot, but basically you mix it all together and come up with this heavenly batter:

Go ahead, take a spoonful, you know you want to.

Then you bake it and get this gorgeous, pumpkin-y loaf:

And then you cut yourself a slice, butter it, and savor the taste of angels dancing on your tongue:

Angels, I tell you!

It's pretty tasty.

Pumpkin-Raisin Bread

Prep/Cook time: 1 hour, 30 minutes

Makes one loaf

Ingredients:

(US Customary)

• 2 c. all-purpose flour
• 2 tsp. baking powder
• 1/2 tsp. salt
• 1/2 tsp. cinnamon
• 1/2 tsp. nutmeg
• 1/2 tsp. ground ginger
• 1/4 tsp. baking soda
• 1/4 tsp. ground cloves
• 1 c. packed brown sugar
• 1/3 c. butter, softened
• 2 eggs
• 1 c. canned pumpkin
• 1/4 c. milk
• 1/2 c. raisins

Special Equipment: Loaf pan. An electric mixer is helpful, but not absolutely necessary.

Instructions:

1. In a large mixing bowl, stir together flour, baking powder, baking soda, salt, and spices. In a separate bowl, cream together brown sugar and butter with an electric mixer. (If you don't have a mixer, melt the butter in the microwave and beat really well to fully incorporate the sugar.) Beat in eggs, pumpkin, and milk, and mix well until you have a uniform mixture. Add in dry ingredients and mix well. Stir in raisins.

2. Pour batter into a greased loaf pan and bake at 350°F for 55-60 minutes or until it tests done. Cool at least 15 minutes before you try to slice it. (The cookbook says overnight, but, um, yeah right.) To keep fresh, cover with plastic wrap and store at room temperature.