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{Vegalicious} Pumpkin spice bread

The leaves have fallen from the trees, there is a distinct nip in the air, and Thanksgiving is just around the corner. These altogether mean pumpkin time at our house. You might use this versatile vegetable to make a jack-o-lantern, or only as a pumpkin pie. But there are as many sides to this delicious vegetable as there are varieties. Pumpkins are so easy to grow and so generous with their production.

Ingredients:

  • 2 cups whole wheat pastry flour
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. cinnamon
  • 1 tsp. ginger, ground
  • 1/4 tsp. allspice
  • 1/8 tsp. cloves, ground
  • 2 Cups pumpkin, cooked and pureed
  • 1/2 Cup maple or corn syrup
  • 1/4 Cup apple butter
  • 1 Tbs. oil
  • 1 tsp. vanilla extract
  • 1 Cup golden raisins

Directions:
1. Preheat oven to 350F, mist an 8 1/2 x 4 1/2 loaf pan
2. In a large mixing bowl sift together the first 7 ingredients (the dry ingredients).
3. Combine the wet ingredients in a mixing bowl and whisk together very well.
4. Pour the wet into the dry ingredients until everything is evenly moistened.
Fold in the raisins.
5. Spoon batter into loaf pan, distribute evenly along the pan.
6. Bake for 50 minutes to an hour until a knife comes out clean.

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