Crystallized ginger adds extra zing to this moist and easy to make quick bread.
2-1/4cupsall-purpose flour, (290g or 10-1/4oz)
1/4tsp. ground nutmeg
1can (15 oz.)canned pumpkin not pumpkin pie filling
1cupgranulated sugar (200g or 7oz)
1/4cuppacked dark or light brown sugar (50gr or 1-3/4oz)use 1/2 cup if you like sweeter bread
1/3cupvegetable oil or mild olive oil (72gr or 2-3/4oz)
1cupchopped walnuts or pecans (120g or 4oz)
3/4cupnatural or golden raisins (160 gr 4 oz)
1/4cupfinely chopped crystallized ginger, plus about 1 Tbsp for topping (40g or about 1-1/2oz)
Preheat oven to 350F. Coat a 9x5-inch loaf pan with butter or cooking spray, or use a non-stick pan.
Stir together flour, baking soda, baking powder, cinnamon, cloves and nutmeg in a bowl.
In a large bowl, whisk pumpkin, sugars, oil and eggs. Stir in flour mixture just until combined. Add nuts, raisins, and crystallized ginger.
Pour into prepared pan. Sprinkle batter with additional crystallized ginger. Bake 60-70 minutes until pick inserted in center comes out clean. Cover lightly with foil the last 10-15 minutes if the top is getting to brown. Cool in pan 10 minutes, then run a knife along edges and remove from pan, if desired, or leave in pan to cool. Cool completely on wire rack before slicing.
Libby's Pumpkin label1/4c pumpkin = 1 egg1/2c pumpkin = 1/2 cup oil3/4c pumpkin = 1 cup butterI have not tried all the substitutions but I would trust the Libby's test kitchen.I originally created the recipe with 1/2 cup brown sugar, but 1/4 cup plus the granulated sugar is enough for my taste now.