Spiced Pumpkin Bread
Contributed by Diane S.

Recipe By     : A Feast Of Fruits
Serving Size  : 16   Preparation Time :0:00
Categories    : Breads                           Pumpkin

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           raisins -- currants, or dried
                        cranberries
   3      cups          dark brown sugar -- firmly packed
   1      cup           unsalted butter -- softened
   4      large         eggs -- lightly beaten
   2      cups          pumpkin puree -- canned (1 pound)
   3      cups          all-purpose flour
   2      teaspoons     baking soda
   1 1/2  teaspoons     ground cinnamon
   1 1/2  teaspoons     ground ginger
   1      teaspoon      grated nutmeg -- fresh
   1      teaspoon      ground allspice
   1      teaspoon      salt
     2/3  cup           buttermilk
     1/2  cup           broken pecans or walnuts -- lightly toasted

Preheat the oven to 350F.  Pour boiling water over the raisins to
cover and let them steep to plump up.  Grease two loaf pans, each 9 x
5 x 3 inches; dust the sides with flour and shake out the excess.

In a large bowl, cream together the sugar and butter.  Stir the eggs
and pumpkin puree into the butter mixture.  In another bowl, sift
together the flour, baking soda, spices, and salt.  Stir them into the
pumpkin mixture alternately with the buttermilk.  Drain the raisins
well and stir them into the batter with the nuts.  Pour the batter
into the two loaf pans and bake until the bread tests done, about 1
hour.  Cool the leaves for 10 minutes, then turn out to cool
completely on a rack.



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NOTES : This spicy, moist pumpkin bread....almost a pumpkin
gingerbread....is delicious with sweet butter or cream cheese for
breakfast or tea.  Or bake the batter in muffin tins filled two-thirds
full for about 25 minutes.  Wrapped in foil, the bread keeps well in
the refrigerator for several days or in the freezer for several
months.