Pumpkin-Raisin Quick Bread
butter, melted and cooled
grated orange peel
1Preheat oven to 350 degrees. Grease a 9 x 5-inch loaf pan.
2Mix together flour, baking soda, ginger, nutmeg and salt.
3Beat together sugar, butter, pumpkin puree, and vanilla at medium speed until light and creamy. At low speed, beat in flour mixture until a lumpy batter forms. (Do Not Overmix) Stir in Raisins.
4Spoon batter into prepared pan; smooth top.
5Bake bread until top is golden and a toothpick inserted in the center comes out clean, 1 hour.
6transfer pan to a wire rack to cool for 5 minutes. Turn bread out onto wire rack to cool completely
7To make Muffins: Grease 12 standard size muffin-pan cups or paper liners. spoon batter into prepared pan, filling cups 2/3 full. Bake until golden brown . 20 minutes.