Friday, April 26, 2024
This recipe appeared in the “Methodist Best” cookbook in 2008. The Gatesville Messenger plans to run a series of recipes from that cookbook. If your church has a cookbook, or if you would like to submit your own recipe of a favorite dish for possible publication, please email it to editoratgatesvillemessenger.com.
QUICK PUMPKIN BREAD
1 1/2 c. all-purpose flour | 1 c. mashed pumpkin 1 tsp. baking soda | 2 lg. eggs |1 tsp. ground ginger | 2 T. finely grated orange peel | 1/2 tsp. ground nutmeg | 1 tsp. vanilla extract | 1/2 tsp. salt | 1/2 c. raisins | 1 c. granulated sugar | 1/2 c. chopped pecans | 1/2 c. butter, melted and cooled
Preheat oven to 350 degrees. Grease and flour a 9x5-inch loaf pan. In a bowl, combine flour, baking soda, ginger, nutmeg and salt. In a large mixing bowl, combine butter sugar, pumpkin, eggs, orange peel and vanilla. Beat on medium speed of a hand-held mixer until light and creamy. Stir in flour mixture, a little at a time, until moistened (do not over-mix). Stir in raisins and pecans. Spoon batter into the prepared loaf pan. Bake for 1 hour or until a toothpick inserted in the center comes out clean. Cool in the pan on a wire rack for 5 minutes, then turn bread out onto the rack to cool completely. If bread has browned quickly but isn’t done, cover with a lightly buttered sheet of aluminum foil.
