The first pumpkin loaf I ever had was at the Snyder cabin in Prince George back in the seventies. This recipe makes two loaves, to use up a small can of pumpkin puree. But it is well worth making the two, because these are surprisingly delicious loaves. The texture is cake like, soft and slices thinly and evenly. Freeze the second loaf for use later or better yet, spread the goodwill and give it away.
3-1/4 cup flour
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground allspice
1/2 tsp ground ginger
2 tsp baking soda
2 tsp salt
1-3/4 cups pumpkin puree
1 cup vegetable oil
1 cup sugar
1-1/2 cups brown sugar
4 eggs
1 tsp pure vanilla extract
1 cup buttermilk
1-1/2 cups golden raisins
• Preheat your oven to 350 F.
• Spray two 9 inch loaf pans with non-stick spray and line with parchment paper. Set aside.
• In a large mixing bowl, whisk together the flour, 1 cup sugar, cinnamon nutmeg, allspice, ginger, baking soda and salt. Set aside.
• In a medium bowl, whisk together the pumpkin purée, oil, 1-1/2 cups brown sugar, eggs, vanilla extract and the buttermilk.
• Add the pumpkin mixture to the flour mixture and gently fold into the dry ingredients. As with all sweet loaves, do not over mix or beat the batter. Just combine the dry and the wet mixtures so there are no dry parts remain.
• Fold in the raisins.
• Divide the batter between the two prepared loaf pans.
• Bake in the preheated oven until a knife inserted in the middle comes out clean. [Do not go by how the loaves look. They could appear to be ready and the middle could be still runny.]
• Cool the loaves completely and then let them rest for a couple of hours before slicing. They will slice like a dream.
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground allspice
1/2 tsp ground ginger
2 tsp baking soda
2 tsp salt
1-3/4 cups pumpkin puree
1 cup vegetable oil
1 cup sugar
1-1/2 cups brown sugar
4 eggs
1 tsp pure vanilla extract
1 cup buttermilk
1-1/2 cups golden raisins
• Preheat your oven to 350 F.
• Spray two 9 inch loaf pans with non-stick spray and line with parchment paper. Set aside.
• In a large mixing bowl, whisk together the flour, 1 cup sugar, cinnamon nutmeg, allspice, ginger, baking soda and salt. Set aside.
• In a medium bowl, whisk together the pumpkin purée, oil, 1-1/2 cups brown sugar, eggs, vanilla extract and the buttermilk.
• Add the pumpkin mixture to the flour mixture and gently fold into the dry ingredients. As with all sweet loaves, do not over mix or beat the batter. Just combine the dry and the wet mixtures so there are no dry parts remain.
• Fold in the raisins.
• Divide the batter between the two prepared loaf pans.
• Bake in the preheated oven until a knife inserted in the middle comes out clean. [Do not go by how the loaves look. They could appear to be ready and the middle could be still runny.]
• Cool the loaves completely and then let them rest for a couple of hours before slicing. They will slice like a dream.
