Ingredients
1 (10 oz) can puree pumpkin (not the pumpkin spice pie can filling)
1 cup bisquick
1 tsp cinnamon
1/2 teaspoon nutmeg
1/2 teaspon ginger
1/3 cup vegetable, canola, or sesame oil (do not use olive oil)
1 egg, unbeaten
1 teaspoon vanilla extract
2/3 cups walnuts, coarsely chopped
1/2 cup raisins
Preparation
Preheat oven to 350F. Butter a 9 x3-inch loaf pan (or for ease, spray with non-stick vegetable oil).
Spread puree pumpkin directly into greased baking pan. Make small “well” in center of mixture, add oil and unbeaten egg into the “well”.
Combine bisquick, and spices. Add to “well”. Using a wooden, or rubber spatula, gently fold pumpkin and all ingredients, in the baking pan. Do not overfold…add nuts and raisins. Fold one last, gentle time.
Bake for 50-60 minutes, until “tester” toothpick or knife,placed into center of bread comes out clean. Remove from oven, let stand 15 minutes before serving.
Note: If desired, raisins can be soaked in a liquer or wine, then drain raisins before folded into batter.
