I just ended a three month baking hiatus and this was a yummy way to end it 🙂 I will put the original site I got the recipe from but I did change it just a little, increasing the amount of butter, walnuts, raisins and spice and I made the method easier. Served hot with butter it’s very delicious, on day 3 it still has a nice and moist texture.
4 oz (100 g) butter
1 1/3 cups sugar
2 eggs,
1/4 cup water
1 cup pumpkin puree
1 2/3 cup flour
1 tsp baking soda
1/3 tsp salt
1/2 tsp baking powder
1 tsp cinnamon
1/4 tsp ground cloves
1 cup walnuts
3/4 cup raisins or sultanas
Preheat oven to 350 (180) deg and prepare 1 large or 2 small loaf pans.
Soften butter and cream with sugar. Add eggs and beat, add pumpkin puree and water and beat well. Add sifted dry ingredients – the flour, spices, salt, baking powder and soda. Fold in the walnuts and raisins, pour into tins and bake a large one 55 – 60 minutes, smaller ones around 35 – 40 minutes.
The original recipe was found at About.com – submitted by Diana Rattray
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