Christina Fogal

Christina Fogal Pumpkin Bread with Raisi
Best Pumpkin Bread
old witch's magic nut cake
Adapted from Old Witch and the Polka Dot Ribbon by Wende and Harry Devlin

Ingredients:
3 eggs
1 pound pumpkin puree (15 oz. can will work)
3/4 cup vegetable oil (I use canola)
1/2 cup water
2 1/4 cups flour
2 1/4 cups sugar
1 1/2 teaspoons baking soda
1 1/4 teaspoons salt
3/4 teaspoon nutmeg
3/4 teaspoon cinnamon
1 cup raisins/chocolate chips/nuts or a combination

Directions:

Preheat the over to 350°F.


Line 3 medium loaf pans with parchment paper and spray with cooking spray.  


In an extra large mixing bowl (this makes a large batch of pumpkin bread) whisk together the eggs, pumpkin puree, vegetable oil and water.  (I don't use a mixer with this recipe - this part is very liquidy and I find that it splashes.  I've had the best results using a sturdy wire whisk for making the entire recipe.)


Carefully add the flour, sugar, baking soda, salt, nutmeg and cinnamon (1 1/2 teaspoon pumpkin spice can be substituted for the nutmeg and cinnamon).  Whisk the mixture together until the batter is smooth.  Fold in raisins/chocolate chips and/or nuts.  


Pour the batter into the prepared pans. (I usually use 3 medium loaf pans.  The mixture can be divided into 2 large pans or even several small pans - just adjust the cooking time.)


Bake 3 medium loaf pans for 55-60 minutes - or until a toothpick inserted in the center, comes out clean.


Allow the pumpkin bread to cool for 15 minutes before removing from the pan and transferring it to a wire rack to finish cooling.
 

Best Pumpkin Bead
Christina Fogal

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