Close View of a Pile
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Pumpkin-Nut Bread

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Pumpkin Time
Art Print
Bates, Bob
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Pumpkin-Nut Bread
Marcelle Bienvenu
The Times-Picayune, New Orleans, LA

Makes 4 loaves

2 sticks butter or margarine, softened
3 cups sugar
3 large eggs
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1/2 teaspoon ground nutmeg
One 16-ounce can pumpkin purée
1 teaspoon vanilla extract
1 cup raisins [we prefer golden raisins]
1 cup chopped pecans or walnuts

Preheat the oven to 350 degrees [F]. Cream the butter and gradually
add the sugar, beating well. Add the eggs, one at a time, beating well
after each addition.
Combine the next seven ingredients [flour, baking powder, baking soda,
salt, cinnamon, cloves, and nutmeg] and add to the creamed mixture alternately with the pumpkin, beginning and ending with the flour mixture. Stir in the vanilla, raisins, and nuts. Spoon the mixture into four greased
and lightly floured one-pound coffee cans. Bake for one hour or until a
wooden pick inserted in the center comes out clean. Cool in the cans for
10 minutes, then remove from the cans and cool completely on wire racks.
 

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