I make this pumpkin bread every year for Thanksgiving and Christmas. It stays moist and delicious and makes a great gift. Pumpkin is a healthy seasonal food in the fall and is nutrient dense in beta-carotene. I use a healthy fat like lard as it keeps the bread from sticking to the pans. The dehydrated cane sugar still contains all its minerals and vitamins and is a healthier alternative to bleached white sugar.
The Best Pumpkin Bread Recipe:
2 2/3 cups dehydrated cane sugar
2/3 cup lard
1 can (16 ounces) pumpkin
2/3 cup water
4 eggs from pastured hens
3 1/3 cups unbleached flour
2 teaspoons baking soda
1 ½ teaspoons sea salt
1 teaspoon ground cinnamon
1 teaspoon ground cloves
2 teaspoons vanilla
½ teaspoon baking powder
2/3 cup chopped walnuts or pecans
2/3 cup raisins
Step 1: Preheat oven to 350°. Grease 2 bread loaf pans with lard.
Step 2: In a mixing bowl, mix the dehydrated cane sugar and the lard together.
Step 3: Stir in the pumpkin, water and eggs and beat with a mixer until smooth and creamy.
Step 4: In a separate small bowl, mix together the flour, baking soda, sea salt, cinnamon, cloves, vanilla and baking powder until well blended. Then stir the flour mixture into the pumpkin batter a little at a time until well blended.
Step 5: Stir in the walnuts and raisins until mixed in well.
Step 6: Pour into the bread loaf pans. (Depending on humidity, sometimes this recipe makes 3 loaves, so have an extra pan ready). Bake about 60-70 minutes. Insert a butter knife or wooden toothpick in the center to check for doneness.
Step 7: When done, loosen the bread from the sides of the pan with a dull knife, and then flip over onto a cooling rack. Cool completely and cut in slices. Store the bread slices in a plastic baggie or covered container.
This bread keeps well and also freezes well. So make several ahead of time and freeze. Thaw out overnight before serving.
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