Ingredients
3
cups Gold Medal™ all-purpose flour
2
teaspoons baking powder
1
teaspoon baking soda
1/2
teaspoon salt
1
teaspoon ground cinnamon
1
teaspoon ground cloves
1/4
teaspoon ground nutmeg
1
cup chopped pecans, toasted
3/4
cup golden raisins
3/4
cup unsalted butter, softened
3
cups sugar
3
eggs
2
cups canned pumpkin (not pumpkin pie mix)
1
teaspoon vanilla
Preparation
Heat oven to 325°F. Grease 12 (5x3-inch) loaf pans with shortening; lightly flour.
In medium bowl, mix flour, baking powder, baking soda, salt, cinnamon, cloves and nutmeg. Add pecans and raisins; toss to coat. Set aside.
In large bowl, beat butter with electric mixer on medium speed until creamy. Gradually add sugar, beating well. Add eggs, one at a time, beating just until combined. On low speed, beat in flour mixture alternately with pumpkin. Stir in vanilla. Divide batter among loaf pans.
Bake 45 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely.
