Pumpkin, Ginger and Port Wine Loaves

Port wine and ginger give this pumpkin bread a new flavor twist-slightly sweet but also slightly savory.

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Ingredients:

• 4 1/2 cup flour
• 1 Tbsp baking powder
• 1 1/2 tsp salt
• 1 tsp baking soda
• 2 tsp ground ginger
• 2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp ground cloves
• 1 can of pumpkin puree (15.oz can)
• 6 eggs
• 1 cup vegetable oil
• 3 cups sugar
• 1 2/3 cup port wine
• 1 cup chopped walnuts or pecans
• 1/4 cup chopped crystallized ginger
• 1/2 cup raisins

Method

Preheat oven to 350 degrees. Grease and flour three loaf bread pans. In a very large bowl mix flour, baking powder, salt, baking soda, ginger, cinnamon, nutmeg and cloves. Using a kitchen whisk, blend until mixture looks "sifted". In another large bowl combine pumpkin, eggs, oil, sugar and wine and beat until well-blended. Pour pumpkin mixture over the dry ingredients, beat with mixer on high speed. Stir in nuts, ginger and raisins. Divide batter between loaf pans, smoothing tops. Bake 50 to 60 minutes, until loaves begin to pull from sides of pan and a wooden skewer (inserted in the center of breads) comes out clean. Cool in pans on a rack for 15 minutes. Carefully invert onto racks, turn upside right and completely cool.

Notes: Bread slices easier after wrapped and cooled for a day, but, you have three loaves, so eat one right away. Serve with butter, creamed cheese, olive cream cheese or use as sweet sandwich bread for leftover turkey slices and cranberry sauce.

Number of servings: 3 loaves

Submitted By: dnoel1724467
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