Serves 16 (makes 2 loaves)
"IN THE KITCHEN~WITH MOM"
p. 36
Ellayne Sapienza
1 cup canned pumpkin
1 1/8 cups sugar
1/2 cup orange juice
2 eggs
1/2 stick butter, softened
2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
2 teaspoons pumpkin pie spice
1 cup raisins
1 cup chopped walnuts
Beat together the pumpkin, sugar, orange juice, eggs and softened butter until well blended. Combine the flour, baking powder, baking soda, salt, cinnamon and pumpkin pie spice and add it all at once to the pumpkin mixture. Stir by hand until moistened- do not overmix. Add the raisins and chopped walnuts and stir quickly until combined.
Lightly grease and flour two 4X8 inch foil loaf pans. Divide the mixture between the two pans and bake in a preheated 350 degree oven for about 50 minutes, until the breads test done when a toothpick inserted into the centers come out clean.
RAISIN NUT PUMPKIN BREAD is delicious by itself, but if you want to make it really special, serve it with ORANGE HONEY BUTTER!
ORANGE HONEY BUTTER
1/2 cup butter
1/4 cup honey
1/2 teaspoon orange extract
Beat the butter until creamy and light. Add the honey and the orange extract and beat well. If it is not sweet enough, add a little more honey. Keep refrigerated, but take it out about a half hour before you are planning to serve it.