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Tuesday, October 20, 2015


Since it's starting to feel a bit like Fall around here, I thought it was time to do some baking.  Now, I've never been a fan of pumpkin pie, but give me a pumpkin muffin or piece of pumpkin bread, and I'm happy!
It's always nice to land on a proven High Altitude recipe, keeping the guess work out of the equation! This one turned out beautifully, making two for now, and one for the freezer.


3 eggs
2 cups sugar
½ tsp. vanilla
1 ¼ tsp. salt
¼ tsp. baking powder
3/4 tsp. nutmeg
3/4 cup vegetable oil
2 cups canned pumpkin puree
3 cups flour
1 ½ tsp. baking soda
1 ½ tsp. cinnamon
½ cup chopped nuts (optional)
½ cup raisins (optional)


Preheat oven to 350 degrees.  Beat oil, sugar, and eggs in a large bowl until light and fluffy.  Add vanilla, and pumpkin, mix until well blended.

Sift flour, salt, baking soda, baking powder, cinnamon, and nutmeg.  Add to pumpkin mixture and beat on low speed until blended.

Stir in nuts and raisins if desired (I used walnuts and golden raisins).  Pour batter into two 9x5 inch loaf pans that have been sprayed with cooking spray.

Bake for 60 minutes or until toothpick inserted in center comes out clean.

Remove bread from pans and let cool on rack.  

I chose to make a cinnamon glaze, using powder sugar, milk and cinnamon.  

So good.....enjoy!

Thanks to:  High Altitude Country Kitchen Volume 1

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