Ressipy

by altered from Better Homes and Gardens

Ingredients

• 2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 tsp ground ginger
• 1/4 tsp baking soda
• 1/4 tsp ground cloves
• 1 cup packed brown sugar
• 1/3 cup butter, softened
• 2 eggs
• 1 cup canned pumpkin
• 1/4 cup milk
• 1/2 cup coarsely chopped pecans or walnuts
• 1/2 cup raisins (optional)

Instructions

1. Heat oven to 350°
2. In a mixing bowl stir together flour, baking powder, salt, ginger, baking soda, and cloves; set aside.
3. In a large mixer bowl beat together brown sugar and butter till well combined; beat in eggs. Add pumpkin and milk; mix well.
4. Add flour mixture to sugar-pumpkin mixture, mixing well. Stir in chopped nuts and the optional raisins.
5. Turn batter into a greased 9x5x3-inch loaf pan.
6. Bake for 55 to 60 minutes or till a wooden pick inserted near the center comes out clean.
7. Cool in pan 10 minutes. Remove from pan; cool on rack.
8. Bake muffins 20 minutes