SPICED RAISIN-NUT PUMPKIN BREAD

1 cup packed light brown sugar
1 cup pumpkin puree
2 eggs
1/2 cup milk
1/3 cup vegetable oil
1/2 cup raisins
1/2 cup coarsely chopped walnuts
2 cups flour
2 teaspoons baking powder
1 teaspoon ground ginger
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon nutmeg

Preheat oven to 350 F. Grease a 9x5x3-inch loaf pan.

In large bowl, whisk together sugar, pumpkin puree, eggs, milk, and oil. Stir in raisins and nuts.

In small bowl, stir together flour, baking powder, ginger, cinnamon, baking soda, salt, and nutmeg.

Add to eggs-pumpkin mixture and whisk until flour is incorporated. Spoon into prepared pan.

Bake in preheated oven for 65 to 70 minutes until a skewer inserted in center comes out clean. Cool in pan for 10 minutes, then turn onto rack to cool completely.

Store in the refrigerator for 2 to 3 days or freeze for up to 1 month.

Source: rec.food.recipes/Donna/2002