| Harvest Pumpkin Bread
2 1/2 cups of sifted all purpose flour
2 1/2 teaspoons of baking powder
1 teaspoon of salt
1/2 teaspoon of baking soda
1/2 teaspoon of cinnamon
1/4 teaspoon of nutmeg
2 eggs, beaten
1/2 cup of milk
1/4 cup of vegetable oil
1 cup of canned pumpkin
1 1/4 cups of firmly packed brown sugar
1 1/2 cups of Wheat Chex cereal crushed
3/4 cup of dark raisins, coarsely chopped |
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Preheat oven to 350ºF. Grease a 9x5x3" loaf pan (or use mini loaf pans). Sift together flour, baking powder, salt, baking soda and spices. Combine eggs, milk, oil, pumpkin and brown sugar. Stir in Chex and raisins. Add dry ingredients all at once. Stir just until moistened. Turn into pan(s). Bake 50-60 minutes (for 1 large loaf) or until tester inserted in center comes out clean. Let cool 15 minutes before removing from pan.
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