I started my 30 days of celebrating Fall collection with an oh-so-decadently sweet dessert, so I figured a fast pumpkin raisin bread recipe you can make while watching a football game (or not) makes the perfect second choice. The aromatic spices in this recipe will probably make your mouth water as the bread bakes in the oven - so be prepared (smile). Once you have the ingredients collected, it is a pretty simple and quick treat to make and enjoy (especially with a nice hot soup for really cool fall days. I am so hoping for days like that SOON.)
1 1/4 cups whole wheat flour
1 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon cloves
1/2 cup raisins
3 egg whites
1/2 cup plus 2 tablespoons firmly packed brown sugar
1-pound can of pumpkin
2 tablespoons molasses
1 1/2 teaspoons vanilla extract
DirectionsPreheat oven to 350 degrees
Lightly oil a 5x9-inch loaf pan with a non-stick cooking spray.
In a large bowl, combine flours, baking powder, baking soda, and spices. Mix well then add in raisins.
In a smaller bowl, combine egg whites, brown sugar, pumpkin, molasses, and vanilla extract. Mix well and add to the flour mixture.
Mix until moistened.
Place dough (will be stiff - don't worry) in pan.
Bake 40-45 minutes or until a toothpick inserted in the center of the bread comes out clean.
Cool for about 5-10 minutes before removing from pan.
This pumpkin bread tastes wonderful the way it is, but is also delicious toasted - so consider toasting a slice to enjoy with your morning coffee or tea!