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Source: Campbell's Recipes
Tagged With: 2 loaves
Autumn Pumpkin Bread
Don't wait for autumn to make this orange-scented pumpkin bread...it's absolutely delicious anytime of year.  With just the right amount of raisins and walnuts, it's good for breakfast, brunch, dessert or a lunch-box treat.
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Serves: 2 loaves
Prep Time: 20 minutes
Cook Time: 50 minutes
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Crisco® no-stick Vegetable cooking spray
3 1/2 cups all-purpose flour
1 teaspoon baking powder
2 teaspoons baking soda
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon salt
2 cups pumpkin
1 cup Crisco® Vegetable Oil
3 cups sugar
3 eggs
1 cup chopped walnuts
1 cup raisins
1 Orange
1/2 cup confectioners' sugar




Heat the oven to 350ºF.  Spray 2 loaf pans with the cooking spray.
Stir the flour, baking powder, baking soda, cloves, cinnamon, nutmeg and salt in a medium bowl.
Beat the pumpkin, oil, sugar and eggs in a medium bowl with an electric mixer on medium speed until the mixture is smooth.  Add the flour mixture and beat just until combined.  Stir in the walnuts and raisins.  Pour the batter into the pans.

Bake for 50 minutes or until toothpick inserted in the center of a loaf comes out clean. Let the bread cool in the pans on a wire rack for 15 minutes.  Remove the bread from the pans and let cool completely.
Grate 1 teaspoon zest and squeeze 3 tablespoons juice from the orange.  Stir the confectioners' sugar, orange zest and orange juice in a small bowl until the mixture is smooth.  Drizzle the bread with the glaze and sprinkle with additional chopped walnuts, if desired.

Alternate Preparation: To make Autumn Pumpkin Muffins, prepare the batter as directed above.  Spray 36 (2 1/2-inch) muffin-pan cups with the cooking spray.  Spoon the batter into the muffin-pan cups.  Bake for 20 minutes or until a toothpick inserted in the center of a muffin comes out clean.  Prepare and drizzle with the glaze as directed above.
Ingredient Note: Make sure to buy plain canned pumpkin and not canned pumpkin pie filling to use in this recipe.


Notes:
Nutritional Values per Serving using Crisco Vegetable Oil: Calories 240, Total Fat 10g, Saturated Fat 1g, Cholesterol 20mg, Sodium 135mg, Total Carbohydrate 37g, Dietary Fiber 1g, Protein 3g, Vitamin A 48%DV, Vitamin C 3%DV, Calcium 2%DV, Iron 7%DV

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