Pumpkin Raisin Bread # Twelve Loaves

A trip to the villages in the periphery of our town to stock up veggies is always enriching and enchanting, surprising with vistas that seem to change colour and mood with season. Last week a trip to a small village turned out to be a rewarding nature trail with great scenery, massive anthills, some good bird watching, and a picnic in the fields in the warmth of the autumn Sun, far from the madding crowd, it was soothing and healing.

An anthill 

She was perched on a fragile branch eating berries 

A pair of Grey Hornbills perched on a tree, quite merging with the branches after leaf fall

We spotted some big pumpkins huddled together, soaking in the autumn Sun, on the roof of a house. The lady informed that the pumpkins were for winters and politely declined to give us or sell them to us as requested by us. While the pictures of the humble fruit were being clicked, she seemed to get carried away by our persuasion or love for the pumpkin and she agreed to part with one, much to our relief and happiness.

Back home, a Pumpkin Raisin Bread was waiting to happen ..............

Pumpkin Raisin Bread

Recipe source- Joy of baking 

This is how I made Pumpkin Raisin Bread

Ingredients

1 2/3 cups all purpose flour

1 cup pumpkin puree

1 cup sugar (powdered)

½ cup butter (1 stick)

½ cup raisins

2 eggs

¼ cup orange juice

1 teaspoon baking soda

½ teaspoon baking powder

½ teaspoon ground cinnamon

½ teaspoon ground cloves

½ teaspoon dry ginger powder

½ teaspoon salt

½ teaspoon vanilla extract

1 tablespoon orange zest

1 tablespoon pumpkin seeds

Method

To prepare pumpkin puree, peel the pumpkin pieces. Pressure cook with 3 to 4 tablespoons of water. Turn off the heat after two whistles. Drain off excess water. Mash the pieces with a fork when cold. I did not strain the puree.

Preheat the oven to 180 degrees.  Grease and line one 8 x 4.5 inch loaf tin.

In a large bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, cloves and ginger. Add orange zest.

Beat butter and sugar until fluffy and creamy.

Add the eggs, one at a time, beating well after each addition.

Add vanilla extract, pumpkin puree and orange juice. Mix well.

Add flour mixture and mix until incorporated. Fold in raisins.

Pour the batter in the loaf tin, sprinkle pumpkin seeds and bake for 50-55 minutes or until a toothpick inserted into the center comes out clean.

Remove from the oven and remove from the loaf tin after 10 minutes. Place on the wire rack.

Slice next day, it will become moist and the flavours will develop fully.

#TwelveLoaves is a monthly bread baking party. It was created by Lora from Cake Duchess and runs so smoothly thanks to the help of the lovely Paula from Vintage Kitchen Notes and Renee from Magnolia Days.