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1 tsp. orange zest
1/2 C. cranberries, plumped and drained, optional
1 3/4 C. granulated sugar
3 1/2 C. all-purpose flour
1/2 C. walnuts, optional
1/4 C. orange marmalade, optional
1 Tbsp. Clabber Girl Baking Powder
1 1/2 C. vegetable oil
1/2 tsp. Clabber Girl Baking Soda
4 lg. eggs
2 tsp. ground cinnamon
1 1/2 C. pumpkin puree
1/4 tsp. ground ginger
1 tsp. vanilla extract
1/8 tsp. salt
1 tsp. lemon zest
1/2 C. raisins, plumped and drained, optional
Preheat oven to 350° F. Generously grease two 9×5-inch loaf pans.
In a large bowl, blend the sugar, marmalade, oil, eggs, pumpkin, vanilla and lemon and orange zest. In another bowl, stir together flour, baking powder, baking soda, cinnamon, ginger and salt. Mix into wet batter, stirring gently but thoroughly. Add raisins, cranberries and nuts if using.
Divide batter evenly into prepared loaf pans. Bake until loaves test done, a toothpick inserted into the center will come out clean, about 50-60 minutes. Cool 10 to 15 minutes before unmolding and serving.
1 tsp. orange zest
1/2 C. cranberries, plumped and drained, optional
1 3/4 C. granulated sugar
3 1/2 C. all-purpose flour
1/2 C. walnuts, optional
1/4 C. orange marmalade, optional
1 Tbsp. Clabber Girl Baking Powder
1 1/2 C. vegetable oil
1/2 tsp. Clabber Girl Baking Soda
4 lg. eggs
2 tsp. ground cinnamon
1 1/2 C. pumpkin puree
1/4 tsp. ground ginger
1 tsp. vanilla extract
1/8 tsp. salt
1 tsp. lemon zest
1/2 C. raisins, plumped and drained, optional
Preheat oven to 350° F. Generously grease two 9×5-inch loaf pans.
In a large bowl, blend the sugar, marmalade, oil, eggs, pumpkin, vanilla and lemon and orange zest. In another bowl, stir together flour, baking powder, baking soda, cinnamon, ginger and salt. Mix into wet batter, stirring gently but thoroughly. Add raisins, cranberries and nuts if using.
Divide batter evenly into prepared loaf pans. Bake until loaves test done, a toothpick inserted into the center will come out clean, about 50-60 minutes. Cool 10 to 15 minutes before unmolding and serving.