 Bright orange pumpkins herald the autumn harvest. Celebrate the season with this moist, quick bread studded with delectable Sun-Maid Raisins.
Ingredients
1-1/2 cups sugar
1/2 cup vegetable oil
1 egg
16-ounce can pumpkin
2-1/2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon cloves
1 cup chopped walnuts
1 cup Sun-Maid Natural Raisins
Directions:
HEAT oven to 350 F.
GREASE a 9x5-inch loaf pan.
COMBINE sugar, oil and egg; beat until light and fluffy.
BLEND in pumpkin.
COMBINE flour, baking soda, cinnamon, nutmeg and cloves.
ADD to pumpkin mixture; beat until smooth.
FOLD in walnuts and raisins.
SPOON batter into greased pan.
BAKE for 60 to 70 minutes or until toothpick inserted in the center comes out clean.
COOL in pan 10 minutes.
REMOVE from pan and cool on wire rack.
Makes 1 loaf.
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