Pumpkin Quick Bread

Name: Pumpkin Quick Bread
Ingredients: 10 ounces (285 g) dark raisins; 1 cup (240 ml) water; Butter and Flour Mixture or pan spray; Butter and Flour Mixture or pan spray; 14 ounces (400 g) pumpkin puree; 1 pound 2 ounces (510 g) granulated sugar; 4 eggs; 1½ teaspoons (7.5 g) salt; ¾ cup (180 ml) vegetable oil; 10 ounces (285 g) bread flour; 4 ounces (115 g) cake flour; 2 teaspoons (4 g) ground cloves; 2 teaspoons (4 g) ground nutmeg; 1 tablespoon (6 g) ground cinnamon; 2 teaspoons (8 g) baking powder; 1 teaspoon (4 g) baking soda

Preparation info

Yield:
2
loaves, 2 pounds 10 ounces ( 1 kg 195 g ) each

Difficulty
Easy

Appears in

The Professional Pastry Chef

By Bo Friberg

Published 1989

About

The only thing to remember with this simple no-fail pound cake is that you need to start plumping the raisins the day before to get the best result. In most professional bakeshops, soaked raisins are a standard mise en place item, so this is not an issue. If, for some reason, you have no choice, you can add regular dry raisins and ½ cup (120

Ingredients

Bread
Vegetarian

Ingredients

Method