AUTUMN PUMPKIN BREAD

3 1/2 cups PILLSBURY® Best All-Purpose Flour
1 teaspoon baking powder
2 teaspoons baking soda
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon salt
2 cups solid pack pumpkin
1 cup Crisco Oil
3 cups sugar
3 eggs
1 cup chopped walnuts
1 cup raisins
FOR THE ORANGE GLAZE:
1 1/2 cups confectioners' sugar
1 teaspoon grated orange peel
6 teaspoons orange juice
Additional chopped walnuts

Preheat oven to 350 degrees F. Spray 2 (9x5-inch) loaf pans with Crisco No-Stick Cooking Spray or line muffin pans with paper liners.

In a medium bowl combine flour, baking powder, baking soda, cloves, cinnamon, nutmeg and salt; set aside.

In the bowl of an electric mixer, combine the pumpkin, CRISCO Oil, sugar and eggs. Mix until well blended. Add dry ingredients and mix well. Stir in the walnuts and raisins with wooden spoon. Divide batter between prepared loaf pans or muffin pans.

Bake for 50 to 55 minutes for bread or 20 to 25 minutes for muffins. Cool in pans on a wire rack for 15 minutes.
Remove from pans and cool completely.

TO MAKE THE ORANGE GLAZE:
In a small bowl combine confectioners’ sugar, orange peel and orange juice; stir to blend.

Spoon glaze over top of cooled loaves or muffins. Sprinkle with additional nuts.

Makes 2 loaves or 36 muffins