Sugar Butter Raisins and Pumpkin Bread (2017 Recipe Contest)

Ingredients

1/2 cup Raisins
3 tablespoons Water
1 and 1/2 cups SweetStacks Gourmet Pancake & Waffle Mix, Original
1 cup Canned pumpkin puree
2 Large eggs
1/3 cup and 2 tablespoons Granulated sugar, divided
2 tablespoons Unsalted butter, cold

Instructions

1. In a microwave safe bowl, put raisins and water and stir to combine. Heat in microwave on high for about 1.5 minutes until raisins are softened. Drain in a colander then place on paper towels to drain completely, Set aside.

2. Position an oven rack in the center of the oven and preheat the oven to 350 degrees F. Lightly butter a 9-by-5-by-3-inch loaf pan. Line the bottom of the pan with parchment paper.

3. In a medium bowl, whisk together pancake & waffle mix, pumpkin puree, eggs and 1/3 cup of granulated sugar. Fold in raisins. Put the mixture into the prepared loaf pan and bake in the oven for 30 minutes.

4. Take the pan out of the oven. With a knife, make a shallow cut in the center of the bread. Cut the butter into small pieces and put into the center of the bread then sprinkle 2 tablespoons of granulated sugar over the top. Return the pan into the oven and bake for another about 15 minutes or until a toothpick inserted in center of the bread comes out clean. Let cool on a wire cooling rack.

6-8 servings

Notes

Recipe submitted by Hidemi Walsh from Virginia.

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