Saturday, October 29, 2011

Pumpkin Spice Raisin Cake

I've said it before, but Fall is one of my favorite times of the year because pumpkin is back in grocery stores! This makes a double batch of bread or 24 muffins, or 1 batch of each (which is obviously what I did). I always like a bit of something in my breads, and the raisins are a great addition. Not so keen on nuts, but if you are, 1 cup of walnuts should do the trick!

Yields 2 loaves or 24 muffins

3 cups of sugar
1 cup vegetable oil
4 eggs, lightly beaten
15 oz can of pumpkin
3 1/2 cups flour
2 teaspoons salt
1 teaspoon baking soda
4 teaspoons pumpkin pie spice
2/3 cup water

Preheat oven to 350 degrees. Butter and flour 2 loaf pans or line 2 12-cup cupcake pans with liners. Mix together butter and sugar. Add eggs and mix thoroughly, followed by the pumpkin. Combine all the dry ingredients in a separate bowl. Blend dry ingredients and water into the wet mixture, alternating. Divide the batter between the pans and bake for 30-40 minutes until a toothpick comes out clean for bread; 20-25 minutes for cupcakes.
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