Zutaten für Pumpkin Raisin Loaf
- 1 cup 2 tablespoons unsalted butter
- brown sugar
- 4 large eggs
- 1 (15 ounce) can pumpkin puree
- 1 tablespoon orange zest
- ¼ cup orange juice
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cloves
- 2 teaspoons ground cinnamon
- baking powder
- 1 cup raisins
- 1 ¾ cups granulated sugar
- ½ teaspoon ground nutmeg
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Zubereitung von Pumpkin Raisin Loaf
- Preheat oven to 350°F (175°C). Grease and flour an 8x8 inch baking pan.
- Cream together 1 cup (2 sticks) softened unsalted butter and 1 ½ cups granulated sugar until light and fluffy.
- Beat in 4 large eggs, one at a time, mixing well after each addition.
- In a separate bowl, whisk together 1 (15 ounce) can pumpkin puree, 1 tablespoon orange zest, and ¼ cup orange juice.
- In a separate bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, ½ teaspoon ground cloves, ½ teaspoon salt, and 1 cup raisins.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Gently fold in the pumpkin mixture.
- Pour batter into the prepared pan and spread evenly.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the loaf cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- While the loaf is still warm, brush the top with melted butter and sprinkle generously with cinnamon sugar (mix 2 tablespoons melted butter with ¼ cup granulated sugar and 1 teaspoon cinnamon).
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
104g
Fat
23g
Carbs
14g
