Pumpkin Harvest Bread

This one's a fall classic but my family loves it so much that we make it all year round. It's moist, spicy and goes great with a cup of chai tea. If you feel like indulging a little bit more, try it warm with a generous spread of butter. And, it freezes well which is great in case of unexpected drop-ins... or late night cravings!

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/4 teaspoon baking soda
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/4 teaspoon granulated sugar
• 1/2 cup chopped walnuts
• 1/2 cup raisins
• 2 eggs
• 1/2 cup brown sugar (firmly packed)
• 1 cup pumpkin puree (canned works well)
• 1/2 teaspoon vanilla
• 1/3 cup butter (melted and cooled)

Method

1. Preheat over to 350. Butter an 8 x4 inch loaf pan.
2. In a large bowl, sift together dry ingredients (flour, baking powder, cinnamon, nutmeg, salt, soda, ginger, cloves). Toss in the raisins and walnuts.
3. In another bowl or in your mixer, beat eggs until well blended. Beat in brown sugar, pumpkin, vanilla, and butter.
4. Add pumpkin mixture to flour mixture and combine just until dry ingredients are moistened.
5. Pour into prepared pan and bake for about 50-55 minutes. Test that it's done with a wooden skewer - it should come out dry.
6. Let cool in the pan for about 10 minutes and then turn onto a wire rack until it completely cools, about 1 hour.
7. Enjoy!