Very soon we’ll start to see all different varieties of pumpkins in the stores. This is recipe works well with the small jack o’ lantern type. I like to use Black Walnuts. We are fortunate to have 3 black walnut trees along our driveway. They are tough nuts to crack but worth the effort.
- 2 cups Pumpkins, fresh cooked or canned. (Don’t use the pie filling type of canned pumpkin)
- 1 cup Oil, Canola or other light type oil
- 3/4 cup Water
- 4 Whole Eggs, beaten
- 3 2/3 cups Unbleached Flour
- 1 1/2 teaspoon Salt
- 1 teaspoon ground Nutmeg
- 2 teaspoons ground Cinnamon
- 2 teaspoons Baking Soda
- 2 cups Sugar
- 1 cup White Raisins
- 1 cup Walnuts, chopped (Use Black Walnuts for an intense walnut taste)
Preheat oven to 350 F. Grease and lightly flour 2 loaf pans.
Mix oil, eggs, water and pumpkin until smooth. Add flour, salt, nutmeg, cinnamon, baking soda and sugar. Mix well. Add raisins and walnuts to the batter. Turn out the batter into the loaf pans. Bake for 1 hour. Wait until the loaves have cooled to top with the Cream Cheese Icing if desired.
Cream Cheese Icing
- 1/2 cup Butter softened
- 8 oz Cream Cheese, softened
- 1 teaspoon Vanilla Extract
- 6 ozs Confectioners Sugar
Combine the first three ingredients and cream well. Gradually add the confectioners sugar. Add just a touch of milk if the icing is too thick.
