Pumpkin, Raisin and Pecan Bread



Just the smell alone is a good reason to make this bread.  I made two loaves this afternoon and thought I would share the recipe with you all.

Pumpkin, Raisin and Pecan Bread

1 can pumpkin this will yield about 2 cups

2 ripe bananas

4 large eggs

2/3 c. milk
1/2 c. oil

31/2 c. all purpose flour

3 cups sugar

2 teaspoons baking soda

1/2 teaspoon salt

1 teaspoon vanilla flavoring

1/2 teaspoon ground cinnamon

1/8 teaspoon ground fresh nutmeg

1/8 teaspoon ground cloves

1 cup raisins

1/4 cup rum

1 cup chopped toasted pecans

Preheat over to 350 degrees.  Spray 2 large loaf pans with non stick cooking spray. 

In a large bowl of mixer, combine pumpkin, banana, eggs, oil, milk and vanilla.

In a small bowl soak one cup of raisins in 1/4 cup rum.  Allow to sit for at least 15 minutes. 

In another large bowl, combine flour, sugar, baking soda, salt, cinnamon, nutmeg and cloves.  Gradually add flour mixture to pumpkin mixture, stirring until blended.  Add pecans and raisins with the rum now by folding in slowly.  Pour batter evenly into prepared pans.  Bake 45 to 50 minutes or until a wooden pick inserted in center comes out clean.  cool in pans on a wire rack 15 minutes.  Remove from pans, and cool completely on a wire rack.  You can make this bread without the nuts or the raisins  if preferred.

Perfect with a cup of coffee.  Enjoy!  If you try it please let me know what you think.

Carol-the gardener