This recipe comes from my nephew who brought two loaves over with him for Christmas. He baked the bread himself and told me I should take pictures for my blog! How cute is that?
One bite of the moist, dense bread and there was no doubt in my mind that it was worthy of a blog post. Packed full of pumpkin flavor, walnuts and cranberries with a fragrant, spicy aroma that reminded me of gingerbread, this is the stuff pumpkin dreams are made of. Truly, the recipe seems incredibly easy to make for such outstanding results.
My nephew brought two loaves with him and I mistakenly sent one back home with him because we had so much food to eat we never even cut into it. Once the last slice was gone I wistfully wished I could take the loaf back! I could whip up my own batch in no time at all but there’s something all the more sweet about having my nephew make it for me. It just tastes better.
1. Preheat oven to 350°F. Grease 9″ by 5″ loaf pan.
2. In large bowl, mix first 6 ingredients. In medium-sized bowl, beat eggs with pumpkin, brown sugar, maple syrup, and oil; stir into flour mixture just until flour is moistened. Gently stir in raisins and pecans. Spoon batter evenly into loaf pan.
3. Bake 1 1/4 hours or until toothpick inserted in center comes out clean. Cool bread in pan on wire rack 10 minutes; remove from pan and finish cooling on wire rack.
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