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December 22, 2008

Pumpkin Spice Bread

Smells delicious while it bakes, and tastes pretty good, too

Margo DeMello

Serves 12


2 cups whole wheat pastry flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
1/8 teaspoon ground cloves
2 cups canned pumpkin
1/2 cup pure maple syrup
1/4 cup apple butter
1 tablespoon canola oil
1 teaspoon vanilla extract
1 cup golden seedless raisins

Preheat oven to 350 F (175C), and mist an 8-1/2-inch-by-4-1/2-inch loaf pan with nonstick cooking spray.

In a large mixing bowl, sift together the first seven (dry) ingredients.

Combine the wet ingredients in a mixing bowl, and whisk together very well.

Pour the wet into the dry ingredients, and stir until everything is evenly moistened (the batter will be stiff). Fold in the raisins.

Spoon the batter into a loaf pan. Distribute evenly along the length of the pan, but don't spread the batter to the edges—that will happen as it is baking. Bake for 50 minutes to an hour, until a knife inserted into the center comes out clean.

Remove from oven and turn the bread out of the loaf pan onto a cooling rack. Wait until the bread cools before slicing. Wrap any leftovers in plastic, and they should keep for about a week. 

Recipe courtesy of Isa Moskowitz of the Post-Punk Kitchen.

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