4 tablespoons unsalted butter, softened
1/3 cup molasses
3/4 cup pureed pumpkin, fresh or canned*
1/2 cup golden raisins
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon allspice
1/2 teaspoon ground cloves
3 teaspoons salt-free baking powder
1-1/2 cups all purpose flour
Preheat oven to 350°. Cream butter and molasses together until well blended. Stir in egg. Add pumpkin and stir to blend. Add raisins. Sift together spices, baking powder and flour. Mix dry ingredients with pumpkin mixture and stir only until the dry ingredients are moistened. Do not over mix.
Spoon mixture into a lightly greased, medium loaf pan. Place pan in oven and bake until the center of the loaf springs back when touched lightly with your fingertip, about 15 minutes. Remove loaf from pan and place on a rack to cool a bit before serving.
*For fresh puree, seed pumpkin, cut the shell into chunks and peel off the outer skin. Steam the chunks in a large pot until tender, and then puree in a blender or food processor.
Yield: 12 servings
Per serving: 110 Calories, 4.8 g Fat, 1 g Saturated Fat, 53 mg Sodium, 25 g Carbohydrates, 2.5 g Protein