Pumpkiny Goodness

No pretenses here, we're all well aware I am NOT a talented cook. ie. popsicles and fun-size snicker bar dinners. But every once in a while I get the urge to bake...and baking is usually (usually) a task I can handle as long as the recipe is explicit.

I made pumpkin bread last night with a recipe my friend Alison recently lauded. It has carrots and raisins in it and kind of sounded like an 'old lady' recipe, but it actually turned out surprisingly good. I brought it in to work this morning. It's only 10:30 and it's already been mostly devoured. Of course, that's not really a good indication of it's gastrnomic qualities as the guys in my office pretty much inhale any and all snacks left in the kitchen!

Here's the recipe in case anyone is interested. Alison was right, it really is a rich and spicy dense cake...perfect Fall food!

Preheat oven to 350. Grease and flour 2 9x5 inch loaf pans.

Combine in the biggest bowl you own: 3 c flour, 1 T + 2 t pumpkin pie spice, 2 t baking soda, 1 1/2 t salt, and 3 c sugar

Combine in slightly smaller bowl: 1 can pumpkin (15 oz), 4 eggs, 1 c vegetable oil, 1/2 c water Add contents of small bowl to contents of large bowl and stir until just blended.

In a food processor or chopper gadget of some kind, chop up 2 handfuls of baby carrots and 2 handfuls of raisins. You're going for a cup of each in chopped form. Adding a little flour to the raisins before chopping helps keep them from gumming up the chopper blade.

Fold carrots and raisins into batter. Spoon batter into loaf pans and bake 60 - 65 minutes at 350 degrees.

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