A delightful spiced pumpkin loaf recipe, perfect for high-altitude baking, with a moist texture and warm flavors.
Preheat your oven to 350°F (175°C) and grease two 9x5 inch loaf pans.
Ensure the oven is fully preheated before placing the batter inside for even baking.
In a large mixing bowl, whisk together the eggs, sugar, and vanilla extract until the mixture is light and fluffy.
Use room temperature eggs for better incorporation.
Add the pumpkin puree to the wet mixture and stir until well combined.
Ensure the pumpkin puree is smooth and free of lumps.
Sift together the flour, salt, baking soda, baking powder, cinnamon, and nutmeg in a separate bowl.
Sifting helps to aerate the flour and evenly distribute the leavening agents.
Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
Avoid overmixing to prevent a dense loaf.
Fold in the raisins and chopped walnuts.
Coat the raisins in a bit of flour before adding to prevent them from sinking.
Divide the batter evenly between the prepared loaf pans.
Tap the pans gently on the counter to release any air bubbles.
Bake in the preheated oven for about 60 minutes, or until a toothpick inserted into the center comes out clean.
Rotate the pans halfway through baking for even cooking.
Remove the loaves from the oven and let them cool in the pans for 10 minutes before transferring to a cooling rack.
Allowing the loaves to cool slightly in the pans helps them set and makes removal easier.
Slice and serve the spiced pumpkin loaf with your favorite beverage.
Serve warm with a dollop of whipped cream or a drizzle of honey for added indulgence.
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