With the classic spice combo reminiscent of pumpkin pie, this tasty tea loaf makes a great fall treat. Try a warm slice on a cool autumn day, plain or with a dollop of Greek... yogurt.
Preheat the oven to 350 degrees. Grease and flour two 9-by-5-inch loaf pans. Set aside.
In a bowl, beat together the eggs, pumpkin puree, grapeseed 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.
Chef Tips
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, it’s best to line the pan 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.
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