This tasty tea loaf makes a great fall treat. The first time I tried this pumpkin bread, a friend had baked it in an old coffee tin, and we ate it warm, cut into thick round slices. This presentation is a little less quirky but the end result is just as good.
Yield: 1 9-inch Loaf
- Preheat the oven to 350 degrees. Grease and flour two 9x5x4-inch loaf pans. Set aside.
- In a bowl, beat together the eggs, pumpkin puree, grape seed oil, and water. Stir in the sugar.
- Sift in the flour, baking soda, salt, nutmeg, and cinnamon. Mix gently until well blended. Fold in the raisins and pecans.
- Pour into the prepared loaf pans and bake for 1½ hours or until a toothpick comes out clean.
- Let cool in the pan for 5-10 minutes then turn out to cool on a rack.
- 3 eggs
- 1 pound canned pumpkin puree
- ¾ cup grape seed oil
- ½ cup water
- 2¼ cups cane sugar
- 2½ cups whole wheat pastry flour
- 1½ teaspoons baking soda
- 1¼ teaspoons salt
- ¾ teaspoon freshly grated nutmeg
- ¾ teaspoon ground cinnamon
- ½ cup golden raisins, plumped in hot water and drained
- ½ cup coarsely chopped pecans
Ann's Tips and Tricks
There’s quite a lot of sugar in this cake. If you like, cut the sugar down by ½ a cup.
For this kind of slow cooking cake, I like to line the tin with parchment paper cut to fit so there’s no chance the cake will stick to the pan. Gently peel it off when you turn the cake out onto the rack to cool.