I love a breakfast bread. Doesn’t really matter what kind. Okay - I love any kind of bread really. But breakfast bread gives me an excuse to eat more of it. . .
This bread is very moist. The kind of moist where if you place a slice on a napkin, the napkin is covered with bread bits.
And it has a ton of pumpkin flavor. Basically pumpkin spice.
I used walnuts, which went well. You don’t get a lot of nuts or raisins really. There is such a small amount - but just enough.
This is a simple recipe with a great result!
Crane House Pumpkin Bread
1 Cup Corn Oil
4 Eggs, Beaten
2/3 Cup Water
2 Cups Canned Pumpkin
3 1/3 Cups Sifted Flour
3 Cups Sugar
2 Teaspoons Baking Soda
1 1/2 Teaspoons Salt
1 Teaspoon Nutmeg
1 Teaspoon Cinnamon
1/2 Cup Golden Raisins
1/2 Cup Chopped Nuts
Preheat oven to 350 degrees. Grease and flour two loaf pans. In a medium bowl combine oil, eggs, water and pumpkin. Stir until well mixed. In a large bowl mix the flour, sugar, baking soda, salt, nutmeg and cinnamon. Add liquid ingredients and stir until just mixed. Stir in raisins and nuts. Spoon evenly into prepared pans. Bake for 1 hour.
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