Pumpkin-Raisin Quick Bread

• 1 12 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground ginger
• 12 teaspoon ground nutmeg
• 12 teaspoon salt
• 1 cup sugar
• 12 cup butter, melted and coolet
• 1 canned pumpkin puree
• 2 large eggs
• 2 tablespoons orange zest
• 1 teaspoon vanilla extract
• 12 cup dark raisin

1. Preheat oven to 350.
2. Grease a 9x5 inch loaf pan.
3. Mix together flour, baking soda, ginger, nutmeg and salt.
4. Beat together sugar, butter, pumpkin puree, eggs, orange peel and vanilla at medium speed until light and creamy.
5. At low speed beat flour mixture until lumpy batter forms (do not overmix) stir in raisins.
6. Spoon batter into prepared pan; Bake bread until top is golden and toothpick inserted in the center comes out clean, 1 hour.
7. Transfer pan to a wire rack to cool for 5 minutes.
8. Turn bread onto rack to cool completely.

flour, baking soda, ground ginger, ground nutmeg, salt, sugar, butter, pumpkin puree, eggs, orange zest, vanilla, dark raisin

Taken from www.food.com/recipe/pumpkin-raisin-quick-bread-78352 (may not work)