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Pumpkin Bread

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Pumpkin Bread

It’s November and thoughts are turning to pumpkins.  Pumpkins can be used in a variety of dishes, not just for a delicious pie.  Pumpkin Bread is a great accompaniment to our savory breakfast dishes served at The Carriage House Inn Bed & Breakfast.  Don’t let the ingredient list fool you, it looks long and intimidating, but you probably have everything already in your pantry–except the pumpkin.  If you need a new idea for a dish at your Thanksgiving meal, or a delicious hostess gift for someone you may be visiting during the Thanksgiving holiday this recipe fits the bill.  Enjoy!

Ingredients:

  • 1 2/3 cups flour
  • 1 1/2 cups sugar
  • 1 tsp. baking soda
  • 1 tsp. ground cinnamon
  • 3/4 tsp. salt
  • 1/2 tsp. baking powder
  • 1/2 tsp. ground nutmeg
  • 1/4 tsp. ground cloves
  • 2 large eggs
  • 1 cup canned pumpkin
  • 1/2 cup oil
  • 1/2 cup water
  • 1/2 cup chopped walnuts
  • 1/2 cup raisins

Directions:

  1.  Preheat oven to 350 degrees.  Combine first eight ingredients.  Whisk together eggs, pumpkin, oil and water; stir into dry ingredients just until moistened.  Fold in walnuts and raisins.
  2. Pour into a greased 9×5 loaf pan.  Bake until a toothpick inserted in center comes out clean, 65-70 minutes.  Cool in pan 10 minutes before removing to a wire rack to cool completely before slicing.

**  Be creative, you can use additional or alternative stir-ins for the walnuts and raisins: shredded toasted coconut, dried cranberries, candied ginger, cinnamon chips, toasted pecans or diced apple or pear.