Ingredients:
1 1/4 cups packed dark brown sugar ( 250 gms)
1/2 cup butter, softened ( 114 gms)
2 large eggs ( 100 gms)
1 (15 ounce) cans canned pumpkin ( 425 gms)
1/2 cup half-and-half (236 gms) or 1/2 cup milk ( 236 gms)
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour ( 350 gms)
1 1/2 teaspoons baking soda
1 teaspoon salt
1 -2 teaspoon ground cinnamon, to taste
1/4 teaspoon ground ginger, to taste
1/2 teaspoon ground nutmeg, to taste
1 cup chopped walnuts ( 120 gms) (optional)
1/2 cup raisins (optional) or 1/2 cup chopped dates (optional)
1/2 cup mini chocolate chips (optional) or 1/2 cup cinnamon baking chips (optional)
Directions:
Move your oven rack so that the top of the loaf will be in the center of the oven.
Heat the oven to 325 F.
Grease a large loaf pan with with shortening.
Line with parchment if desired.
Cream sugar and butter in a large bowl until light and fluffy.
Stir in eggs until blended and smooth. Add pumpkin, milk, and vanilla.
Beat until smooth.
Mix remaining dry ingredients in ziplock bag and gently combine with pumpkin mix. Stir in nuts and/or raisins/chips. Pour into pan and bake for 75- 90 minutes (until wooden skewer inserted into the center comes out clean).
Start testing after an hour.
Cool 5 minutes on wire rack still in pan.
Then remove from pan and place top side up.
Cool completely before slicing.
Can be served with a simple glaze or White Chocolate Cream Cheese Buttercream. Wrap tightly and store a room temperature for 4 days or in the refrigerator for up to 10 days.
Servings: 12
Time preparation: 15 min.
Time total: 90 min.