Spicy Pumpkin Raisin Bread

Note from Cheri: This terrific recipe was given to us by Marilyn Helton who writes the Diabetic Dining on Fabulous Foods column for this website. Marilyn got the recipe from Enduring Harvests, by E. Barrie Kavash.

1-1/2 cups fresh pumpkin, cooked & puréed, or canned, solid-pack pumpkin 1/2 C honey, maple syrup, or sugar 1/2 C melted butter or corn oil 2 eggs, beaten slightly 1/2 C milk (2%) 1/2 C raisins or currants 1/2 C black walnuts or butternuts, chopped 1 C all-purpose flour 1/2 C fine yellow cornmeal 1/2 C rolled oats 1 tsp. baking powder 1/2 tsp cinnamon 1/2 tsp. allspice 1/4 tsp. nutmeg 1/4 tsp. ginger 1/4 tsp. cloves 1/2 tsp. salt

Makes 1 loaf or 20 slices Preheat oven to 350°F degrees. Place the pumpkin purée in a medium-sized bowl and add the honey, melted butter and beaten eggs, stirring well with each addition. Stir in the milk, then add the raisins or currants, and chopped nuts. Measure dry ingredients into a large bowl and make a big well in the center. Carefully pour in the blended wet ingredients, stirring carefully and blending well without over-working the batter. Pour the batter into a well-greased 6 x 9-inch loaf pan or a greased 2-pound coffee can. Bake for 1 hour or until a cake tester inserted in the center of the loaf comes out clean. Remove to cooling rack for 10 minutes, then slide a clean table knife blade around the edges of the loaf to loosen it. Turn the steaming loaf onto a board or wire rack to cool completely. Serve hot or wrap up & serve days later for great flavor & fragrance. Per Slice: 161 Cal 8g Fat 3g Pro 20g Carb 24mg Chol 90mg Sodium Exchanges: 1/2 Bread 1-1/2 Fat