Return to Content

Golden Pumpkin Raisin Bread

Golden Pumpkin Raisin Bread
0 votes, 0.00 avg. rating (0% score)
by

Yield: 2 loaves

This sweet bread is sure to please. Stephanie Leach, Los Gatos, CaliforniaThe Old Farmer’s Almanac Recipe Contest, Dublin, New Hampshire

Ingredients:

  • 2 packages (2 tablespoons) dry yeast
  • 1/2 cup sugar
  • 2/3 cup warm water
  • 1 can (16 ounces) solid-pack pumpkin
  • 1/4 cup vegetable oil
  • 2 teaspoons salt
  • 2 teaspoons ground cinnamon
  • 1-1/2 teaspoons ground ginger
  • 1/2 teaspoon ground nutmeg
  • 6-1/4 to 7-1/4 cups flour, divided
  • 2 eggs
  • 1-1/2 cups raisins

Instructions:

In a large bowl, sprinkle the yeast and sugar over the warm water; stir until dissolved. Add the pumpkin, oil, salt, cinnamon, ginger, nutmeg, and 1-1/2 cups of the flour. Using a mixer on low speed, beat until well blended. Increase the mixer speed to medium and beat for 2 minutes more. Add the eggs and 1 cup flour; beat for 2 minutes. Stir in the raisins and enough of the remaining flour to make a moderately soft dough. Turn out onto a lightly floured surface. Knead until smooth and elastic, about 5 to 8 minutes. Place in a large greased bowl, turning the dough so that the top is greased. Cover with a kitchen towel and let rise in a warm place until doubled in bulk, about 1 hour. Note that because of the high sugar content, it is essential that the first rising be in a warm place; room temperature will not do. For the best results, put the bowl in a 125°F oven for 20 minutes to get things going.
Punch the dough down and divide it in half. Let rest for 10 minutes. Shape each half into a loaf. Place each loaf in a greased 9x5-inch pan. Cover and let rise until doubled in bulk, about 45 minutes.
Preheat the oven to 375°F. Bake for 35 to 40 minutes, or until the loaves are golden brown and sound hollow when tapped. Remove from the pans and cool on wire racks.
Updated Thursday, February 26th, 2009
Yankee Magazine Advertising

Bring New England Home
plus, get the Tablet Edition FREE!

In this issue: Summer Off the Beaten Path

  • 12 Best Places to Picinic
  • Acadian Pride in Northern Maine
  • Saying Goodbye to a Summer Home
  • Hidden Gems in the Upper CT Valley
Subscribe Today and Save 44%

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111

fall-eguide-2014-600x350