I grew up in New England where neighbors were neighborly and block parties occurred on a regular basis. Each weekend a different neighborhood mom would bake a snack for the neighborhood kids to eat in between riding bikes or sledding down the large neighborhood hill. In summer we would be treated to to homemade peanut butter cups, and in fall we got warm, fresh out of the oven pumpkin bread. The following recipe has been a part of my Fall/Winter for as long as I can remember. And the best part—it is an easy, one bowl recipe.
3 1/3 cups flour
3 cups sugar
2 tsp. baking soda
1 1/2 tsp. salt
2 1/2 tsp. cinnamon
1 tsp. nutmeg
3/4 cup canola oil (I substitute apple sauce for oil)
2/3 cup water
1-15oz. can of pumpkin
1 1/2 cups chopped walnuts
2/3 box of golden raisins
Mix all dry ingredients in a large mixing bowl until combined.
Mix all wet ingredients (except pumpkin) into dry ingredients.
Add pumpkin and stir until blended.
Add in walnuts and raisins.
Pour into 4-8×4 loaf pans (do not grease pans).
Bake at 350 for 1 hour.
Because I have five “particular” aka picky eaters, I make one loaf without raisins, one without walnuts, one with both raisins and walnuts and one loaf with no raisins or walnuts. In other words, raisins and walnuts are optional. Chopped pecans are delicious in this recipe as well.
The batter is more a thick cake batter than a bread dough. Do not overfill the loaf pans.