I am enjoying pumpkin bread on my pumpkin plates. It’s definitely fall.
Recipe from Cooking Light:
Ingredients
1 1/4 cups all-purpose flour (about 5 1/2 ounces)
1/2 cup yellow cornmeal
1 1/2 teaspoons baking powder
1 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon ground cardamom
1/4 teaspoon ground mace
3/4 cup packed dark brown sugar
1/2 cup granulated sugar
2 large eggs, lightly beaten
1 cup canned pumpkin
3 tablespoons canola oil
1 1/2 teaspoons vanilla extract
1 cup golden raisins
1/2 cup chopped walnuts
Cooking spray
Preparation
Preheat oven to 350°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 7 ingredients (through mace) in a large bowl; make a well in center of mixture.
Combine sugars and eggs in a medium bowl, stirring with a whisk. Add pumpkin, oil, and vanilla; stir well. Add raisins and nuts; add to flour mixture, stirring just until moist. Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray. Bake at 350° for 50 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack, and remove from pan. Cool completely on wire rack.
*I left out the golden raisins and substituted pecans for walnuts.