Spiced Pumpkin Raisin Bread Recipe

Spiced Pumpkin Raisin Bread Recipe Description

This spiced pumpkin raisin bread recipe is a real oldie. It has survived the taste test of time because it is ohh so good! Without a doubt, after you make this, you will add this recipe to your personal cookbook collection.

Yield: 2 loaves

Raisin Trivia: Raisins were commercialized in the U.S. in California in 1873. A freak hot, dry spell caused grapes to wither on the vine. An enterprising grocer in San Francisco advertised them as “Peruvian Delicacies”.

Spiced Pumpkin Raisin Bread Ingredients

1 cup milk
1 cup canned pumpkin
1/4 cup shortening
1/4 cup sugar
2 teaspoon salt
1/2 teaspoon ginger
1/2 teaspoon allspice
2 packages of active dry yeast
1/2 cup warm water (110-115 degrees)
6 1/2 cups flour
2 eggs, scrambled
1 1/2 cups seedless raisins

How to Make Pumpkin Raisin Bread Directions

Scald the milk.
Stir in pumpkin, shortening, sugar, salt and spices.
Allow the mixture to cool until lukewarm.
In a separate bowl, sprinkle yeast in warm water. Stir to dissolve.
Add 3 cups of flour, eggs, and the milk mixture to the yeast.
Beat with an electric mixer for 2 minutes, scraping the bowl frequently.
Fold in raisins.
Mix in additional flour, a little at a time, until the dough is a consistency that it doesn’t stick to the bowl.
Turn dough onto a floured board.
Knead dough until smooth, about 8-10 minutes.
Place dough in a lightly greased bowl.
Cover and place in a warm place to rise.
Punch down dough.
Divide in half, and shape into loaves.
Placed dough into 2 greased bread pans (9X5X3).
Brush tops with butter or margarine.
Allow to rise until doubled.
Bake in oven at 375 ° F for 35 minutes.
Use a toothpick to test for doneness.
Remove from pans and place loaves on a cooling rack.

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