Pumpkin Bread

This quick bread freezes well. Serve plain or with butter or Margarine. Yummy.

1 3/4 cups sifted all-purpose flour (patent bloem) + 1/4 cup + 2 TBSP
1/4/ teaspoon baking powder (bakpoeder)
1 teaspoon baking soda (maagzout)
1 teaspoon salt
1 teaspoon cinnamon (kaneel)
1/4 teaspoon allspice (piment)
1 1/3 cups brown sugar (lichtbruine basterdsuiker)
1/2 cup dik sap
1/3 cups shortening or softened butter or margarine
2 eggs
1/2 teaspoon vanilla
1/2 cup carrots
1 cup pumpkin puree
1/3 cup milk or water
1 cup walnuts, coarsely chopped (walnoten)
1/2 cup raisins, coarsely chopped (blauwe rozijnen)

Preheat the oven to 320 degrees F. Sift the flour, baking powder, baking soda, salt, cinnamon, and allspice into a bowl. In another bowl or food processor, cream the brown sugar and the shortening, butter or margarine together, add the eggs mix thoroughly. Stir or blend in the vanilla and pumpkin puree. Add the dry ingredients and water or milk in two parts alternating between dry and wet ingredients. Don’t over beat. Fold in the nuts and raisins with a food processor, pulse two or three times. Turn into a well-buttered 9-in. by 5-in. by 3-in loaf pan with the bottom lined with butter baking paper and bake for 1 hour or until a toothpick comes out clean and the bread has shrunk from the side of the tin. Don’t worry if the top splits. Remove the bread from the oven and let stand for 5 minutes. Turn out and let cool on a wire rack.

From: Cheryl