Golden Pumpkin Raisin Bread
This sweet bread is sure to please. Stephanie Leach, Los Gatos, California—The Old Farmer’s Almanac Recipe Contest, Dublin, New Hampshire
This sweet bread is sure to please.Stephanie Leach, Los Gatos, California—The Old Farmer’s Almanac Recipe Contest, Dublin, New Hampshire
Yield:
2 loavesIngredients
2 packages (2 tablespoons) dry yeast
1/2 cup sugar
2/3 cup warm water
1 can (16 ounces) solid-pack pumpkin
1/4 cup vegetable oil
2 teaspoons salt
2 teaspoons ground cinnamon
1-1/2 teaspoons ground ginger
1/2 teaspoon ground nutmeg
6-1/4 to 7-1/4 cups flour, divided
2 eggs
1-1/2 cups raisins
Instructions
In a large bowl, sprinkle the yeast and sugar over the warm water; stir until dissolved. Add the pumpkin, oil, salt, cinnamon, ginger, nutmeg, and 1-1/2 cups of the flour. Using a mixer on low speed, beat until well blended. Increase the mixer speed to medium and beat for 2 minutes more. Add the eggs and 1 cup flour; beat for 2 minutes. Stir in the raisins and enough of the remaining flour to make a moderately soft dough. Turn out onto a lightly floured surface. Knead until smooth and elastic, about 5 to 8 minutes. Place in a large greased bowl, turning the dough so that the top is greased. Cover with a kitchen towel and let rise in a warm place until doubled in bulk, about 1 hour. Note that because of the high sugar content, it is essential that the first rising be in a warm place; room temperature will not do. For the best results, put the bowl in a 125°F oven for 20 minutes to get things going.
Punch the dough down and divide it in half. Let rest for 10 minutes. Shape each half into a loaf. Place each loaf in a greased 9×5-inch pan. Cover and let rise until doubled in bulk, about 45 minutes.
Preheat the oven to 375°F. Bake for 35 to 40 minutes, or until the loaves are golden brown and sound hollow when tapped. Remove from the pans and cool on wire racks.
