| AUTUMN PUMPKIN BREAD |
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Makes 2 Loaves or 36 Muffins3 -1/2 cups flour 1 teaspoon baking powder 2 teaspoons baking soda 1 teaspoon ground cloves 1 teaspoon ground cinnamon 1 teaspoon ground nutmeg 1/2 teaspoon salt 2 cups solid pack pumpkin 1 cup CRISCO Oil 3 cups sugar 3 eggs 1 cup chopped walnuts 1 cup raisins Orange Glaze 1 -1/2 cups confectioners' sugar 1 teaspoon grated orange peel 6 teaspoons orange juice Additional chopped walnuts Preheat oven to 350ºF. Spray 2 loaf pans with CRISCO No-Stick Cooking Spray. Combine in a medium bowl, flour, baking powder, baking soda, cloves, cinnamon, nutmeg and salt. Set aside. In the bowl of an electric mixer, combine the pumpkin, Crisco oil, sugar and eggs. Mix until well blended. Add dry ingredients and mix well. By hand, stir in the walnuts and raisins. Divide batter between prepared pans. Bake for 50-55 minutes, or until toothpick inserted in the center comes out clean. Cool in pans on a wire rack for 15 minutes. Remove from pans and cool completely. For Muffins Spray muffin tins for 36 with CRISCO No-Stick Cooking Spray and pour 1/4 cup batter in each opening. Bake for 20-25 minutes or until toothpick inserted in center comes out clean. Cool in pan for 15 minutes. Remove from pan and cool completely. Orange Glaze Combine confectioners' sugar, orange peel and orange juice in small bowl. Stir with spoon to blend. Spoon over top of cooled loaves or muffins, letting excess glaze run down side. Sprinkle with additional nuts before glaze hardens. |
