It’s that time of year again and though I have been making this Pumpkin Bread for eons, discovered a new-er recipe from Mad About Maida. It’s an old post, but a good one. The only different thing I did was add 1 teaspoon of vanilla. I couldn’t find my tried and true old family recipe, but since I have made that at least a hundred times, this one looked almost identical. Hence I had to put the vanilla in!

It’s great with a cup of coffee or breakfast on the run.

Here’s all you do:

 Pumpkin Bread Bundt

3 cups sifted all-purpose flour
2 tsp. baking soda
2 tsp. baking powder
1 TBS. cinnamon
1/2 tsp. powdered ginger
1/2 tsp. powdered cloves
1/4 tsp. nutmeg
1/4 tsp. allspice
1 tsp. salt
5 oz. (1 cup) raisins, dark, light or mixed
3 1/2 oz. (1 cup) walnuts, broken into medium sized pieces
2 cups pumpkin
2 cups sugar
1 1/4 cups safflower oil, corn oil, or other salad oil
4 eggs
Optional: Confectioners sugar

Preheat oven to 350. Butter or spray a tube or Bundt pan.

Sift together the flour, baking soda, baking powder, cinnamon, ginger, cloves, nutmeg, allspice and salt.

In a mixer bowl, mix together the pumpkin, sugar and oil. Add the eggs, one at a time, mixing well. Add the teaspoon of vanilla. Lower the speed and add the sifted dry ingredients, beating until smooth. Stir in the nuts and raisins. Turn into the prepared pan. Bake for 1 hour or until cake tester comes out clean.

Cool in the pan on a wire rack for about 10-20 minutes before removing. You can eat as is and it is absolutely perfect. Or if you need a little ooomph for your guests, sprinkle with some confectioners sugar!

Bon Appétit.