Thursday, October 23, 2008

Rum Raisin Pumpkin Bread

No blogstalking yet (haven't been able to figure out how to put the code in to link to the ring. Techie I'm not).

I haven't made any yet this year, but the following is my recipe for Rum Raisin Pumpkin Bread.

It's based on the Fannie Farmer Cookbook pumpkin bread. I don't use nuts, and add extra cinnamon, and the raisins, and...well. You know how it is in the lab, Dr. Frankenstein.

(Cooking Time: 60 minutes at 350 F)

1 1/2 cups flour
1/2 teaspoon salt
1 cup sugar
1 teaspoon baking soda
1 cup pumpkin puree [1/2 can of pumpkin puree]
1/2 cup vegetable oil
2 eggs, beaten
1/4 cup water
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
1/4 teaspoon allspice
1 cup rum-soaked raisins*
1/2 tsp. rum

*Measure out one cup of raisins. Pour about 1/2 a cup of heated rum over them. Let the raisins soak for at least 30 minutes, stirring a few times. They can soak for days, if you prefer!

Strain; strain the rum through cheesecloth and use for cocktails or put into hot cider.

To bake:

Stir together all dry ingredients except the sugar. Mix in the raisins.

Beat the eggs until they start to thicken. Add in the sugar; beat until it's incorporated. Next mix in the oil, then the water and rum.

Pour the wet mixture into the dry and stir until fairly well mixed. Don't mix too long; there should still be dry areas visible. I like to use a spatula to do the mixing, cutting the wet ingredients into the dry.

Fill a greased and floured loaf pan, mounding the mixture slightly in the middle. Tap the pan a few times on the counter to get rid of air bubbles. Turn the pan once about half-way through the cooking time.

It's easy to double this recipe (use the whole can of pumpkin). This bread freezes very well. (It's amazing with cream cheese frosting. Just beat cream cheese and honey together. Add a touch of vanilla or rum. )

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