{recipes} Melt in Your Mouth Pumpkin Loaf

This recipe actually started out as a mistake. My mom accidentally used double the amount of pumpkin that the original recipe called for and the result was this ridiculously moist pumpkin loaf that my family loved. It's so moist from all that extra pumpkin that it's perfectly delicious and satisfying by itself: no butter or cream cheese needed!

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{Melt in Your Mouth Pumpkin Loaf}

1 29 oz. can pumpkin

1 2/3 c. sugar (I use Sugar in the Raw)

2/3 c. vegetable oil

2 t. vanilla

4 eggs

3 c. whole wheat flour

2 t. baking soda

1 t. salt

1 1/4 t. cinnamon

3/4 t. ground cloves

1/2 t. baking powder

1/2 c. chopped walnuts or pecans

1/2 c. raisins

Preheat oven to 350 degrees. Grease bottoms only of two bread pans. Mix pumpkin, sugar, oil, vanilla, and eggs. Stir in flour, baking soda, salt, cinnamon, cloves, and baking powder. Add nuts and raisins. Pour into pans. I like to sprinkle either cinnamon sugar or turbinado sugar over each loaf. Bake 50 - 60 minutes or until a toothpick comes out clean. Yields two large loaves. 

{enjoy!}