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Raisin-Filled Pumpkin Spice Bread

Years ago, I got this recipe from one of the best cooks in our church. Freeze a few loaves to have on hand when a friend or neighbor needs a pick-me-up. —Martha Sue Stroud, Clarksville, Texas
  • Total Time
    Prep: 20 min. Bake: 1 hour + cooling
  • Makes
    2 loaves (16 slices each)

Ingredients

  • 2-1/2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 3 cups sugar
  • 1 cup canola oil
  • 4 large eggs, beaten
  • 3/4 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1 teaspoon butter flavoring
  • 1 can (15 ounces) solid-pack pumpkin
  • 1 cup raisins
  • 1 cup chopped pecans

Directions

  • In a large bowl, sift together flour, soda, salt, cinnamon and nutmeg. Add sugar, oil, eggs and buttermilk. Mix well. Stir in flavorings, pumpkin, raisins and pecans. Pour into two greased 9x5-in. loaf pans. Bake at 350° for 60-65 minutes or until bread tests done. Let stand 10 minutes before removing from pans. Cool on a wire rack.
If Cooking for Two: Freeze one loaf for another time.
Nutrition Facts
1 slice: 225 calories, 10g fat (1g saturated fat), 27mg cholesterol, 168mg sodium, 32g carbohydrate (22g sugars, 1g fiber), 3g protein.

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