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Pumpkin Patch Bread Print E-mail

Oma's Pumpkin Patch Bread

1 1/2 cups flour
1 1/2 tsp. cinnamon
1 tsp. baking soda
1/2 tsp. salt
1 tsp. ground ginger
1/2 tsp. nutmeg
1/2 tsp. cloves
1/4 tsp. baking powder
6 Tablespoons butter, room temp
1 1/2 cups light brown sugar
2 large eggs
1 cup pumpkin puree
1 tsp. vanilla
1/3 cup milk
1/2 cup golden raisins
1/4 cup crystallized ginger, minced
zest from one orange 

Preheat oven to 350 degrees.  Grease standard loaf pan.  In a bowl, combine the flour, cinnamon, baking soda, ground ginger, nutmeg, cloves, and baking soda.
In a large bowl, beat the butter until creamy.  Add the sugar gradually and beat 3-4 min.  Beat in egg, one at a time.  Add the pumpkin puree and mix well.  Stir the vanilla into the milk.  Add the dry ingredients into the pumpkin mixture in three additions at low speed, alternating with the milk.  Stir in the raisins, ginger, and orange zest. 
Spread the batter in the prepared pan and bake for about one hour, or until a toothpick inserted in the middle comes out clean.  Let the loaf cool in the pan for 10 min.  Turn out onto rack to cool.
Can also be divided into 3 small loaves.  Baking time will be about 40 min.
Bread freezes well.  Wrap in saran and ziploc.