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Ingredients
- 1-1/2 cups all purpose flour
- 1 tsp baking soda
- 1 tsp pumpkin pie spice
- 1/4 tsp salt
- 1/4 tsp baking powder
- 1/3 cup chopped pecans toasted
- 1/3 cup raisins OR currants
- 1/4 cup (1/2 stick) butter room temperature
- 1 cup sugar
- 3 eggs
- 1 cup canned pumpkin
- 1/4 cup orange juice
- 1/2 tsp vanilla
Ingredients
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Instructions
- Heat oven to 350 degrees. Coat bottom and sides of 9-x5-x3-inch loaf pan with cooking spray.
- Mix flour, baking soda, spice, salt, and baking powder in medium bowl.
- Combine pecans, raisins, and 1 tablespoon of the flour mixture in a small bowl; toss.
- Beat butter and sugar in a mixer bowl on medium speed until light and fluffy. Beat in eggs, pumpkin, orange juice, and vanilla. Reduce speed to low. Add flour mixture; beat until blended. Stir in pecans and raisins.
- Pour batter into prepared pan. Bake at 350 degrees until bread begins to pull away from sides of pan and wooden pick inserted in center comes out clean, 60–70 minutes.
- Cool on wire rack. Loosen bread from sides of pan with thin knife. Gently shake bread out of pan onto rack.
Recipe Notes
Recipe and photo courtesy of The American Egg Board at www.incredibleegg.org.
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