Indian Summer Pumpkin Bread

Name: Indian Summer Pumpkin Bread
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Yield: 2 loaves, 18 serving(s)
Ingredients: 3 1/2 cups all-purpose flour; 1 teaspoon baking powder; 2 teaspoons baking soda; 1 teaspoon ground cloves; 1 teaspoon ground cinnamon; 1 teaspoon ground nutmeg; 1/2 teaspoon salt; 2 cups solid-pack pumpkin; 1 cup vegetable oil; 3 cups granulated sugar; 3 large eggs; 1 cup walnuts, chopped; 1 cup dark raisin; 2 tablespoons orange zest, minced; 1 1/2 cups powdered sugar; 1 teaspoon orange zest, minced; 6 teaspoons orange juice; 1/8 cup walnuts, chopped

Submitted by Sydney Mike

"The original of this more than-a-little-tweaked recipe was found in the Nov 2003 cookbooklet Crisco Best Recipes -- Year-Round Holiday Magic. Although my mom passed her great pumpkin bread recipe on to me, this one is right up there along side!"

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photo by Katzen

Ready In:: 1hr 5mins
Ingredients:: 18
Yields:: 2 loaves
Serves:: 18

ingredients

FOR THE BREAD
3 ¹⁄₂ cups all-purpose flour
1 teaspoon baking powder
2 teaspoons baking soda
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
¹⁄₂ teaspoon salt
2 cups solid-pack pumpkin
1 cup vegetable oil
3 cups granulated sugar
3 large eggs
1 cup walnuts, chopped
1 cup dark raisin
2 tablespoons orange zest, minced
FOR THE GLAZE
1 ¹⁄₂ cups powdered sugar
1 teaspoon orange zest, minced
6 teaspoons orange juice
FOR THE GARNISH
¹⁄₈ cup walnuts, chopped

directions

FOR THE BREAD ~ Preheat oven to 350 degrees F, then spray two 9-inch loaf pans with cooking spray.
In a large bowl, whisk together flour, baking powder, baking soda, cloves, cinnamon, nutmeg & salt, then set aside.
In an electric mixer bowl, combine pumpkin, oil, sugar & eggs, mixing until well blended.
Add dry ingredients & mix well.
With a wooden spoon stir in walnuts, raisins & orange zest.
Divide batter between the two prepared loaf pans & bake 50 to 55 minutes.
Remove from oven & cool in pans on wire rack for 15 minutes, before removing from pans to cool completely on wire rack.
FOR THE GLAZE ~ In a small bowl, combine powdereed sugar, orange zest & orange juice, stirring with a spoon to blend.
Spoon over top of cooled loaves.
FOR THE GARNISH ~ If desired, sprinkle chopped walnuts on top of glaze.
Slice, serve & enjoy!

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Reviews

Superb!! Other than being heavy on the orange zest, and using golden raisins instead of dark ones, I followed the ingredient list right on down. Strangely, I couldn't find my second loaf pan, so I chose to use my bundt pan and make it a little prettier. What a beatiful cake this is, and the flavours are incredible, too. This was a wonderful reminder of cool fall days in the middle of the hot & humid summer. Thanks, Syd - this one's a keeper! Made for PRMR Tag.

Katzen
We are always looking for ways to eat pumpkin from our garden, and this recipe is perfect. I substituted pecans for walnuts, and it was wonderful. Froze well too (for about 2 weeks). Since I used fresh pumpkin, I drained it very well by pressing it against the sides of a sieve.

PainterCook

Tweaks

We are always looking for ways to eat pumpkin from our garden, and this recipe is perfect. I substituted pecans for walnuts, and it was wonderful. Froze well too (for about 2 weeks). Since I used fresh pumpkin, I drained it very well by pressing it against the sides of a sieve.

PainterCook