I keep this deliciously spicy, pumpkin-rich quick bread stocked in my freezer along with other home-baked goodies.
—JOYCE JACKSON BRIDGETOWN, NS
PREP: 15 MIN. • BAKE: 65 MIN. + COOLING • MAKES: 1 LOAF (16 SLICES)
1 2/3 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
3/4 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 large eggs
1 cup canned pumpkin
1/2 cup canola oil
1/2 cup water
1/2 cup chopped walnuts
1/2 cup raisins, optional
1. Preheat oven to 350°. Combine first eight ingredients. Whisk together eggs, pumpkin, oil and water; stir into dry ingredients just until moistened. Fold in walnuts and, if desired, raisins.
2. Pour into a greased 9x5-in. loaf pan. Bake until a toothpick inserted in the center comes out clean, 65-70 minutes. Cool bread in pan 10 minutes before removing to a wire rack.
5 STAR TIP
For best results with quick breads, bake in a light aluminum pan rather than a darker nonstick pan. Position the oven rack so the top of the loaf is in the center of the oven. After baking, tightly wrap a cooled quick bread and wait a day to enjoy it—you’ll find the flavors have mellowed and the sides have softened.