A delightful spiced pumpkin loaf with raisins, perfect for cozy mornings or as a sweet treat.
Preheat your oven to 350°F (175°C).
Preheating ensures even baking from the start.
In a mixing bowl, combine the brown sugar and eggs until smooth.
Whisking the eggs and sugar well helps incorporate air for a lighter loaf.
Add the pureed pumpkin to the sugar mixture and mix until well combined.
Ensure the pumpkin puree is smooth for a consistent texture.
In a separate bowl, sift together the flour, baking soda, nutmeg, clove, cinnamon, allspice, baking powder, and salt.
Sifting helps to evenly distribute the spices and prevent lumps.
Gradually add the dry ingredients to the pumpkin mixture, alternating with the water, mixing until just combined.
Avoid overmixing to keep the loaf tender.
Fold in the raisins gently.
Coating raisins in a bit of flour before folding can prevent them from sinking.
Grease the bottom of a 9x5x3 inch loaf pan and pour the batter into it.
Use parchment paper for easier removal.
Bake in the preheated oven for about 1 hour, or until a toothpick inserted into the center comes out clean.
Check the loaf at 50 minutes to avoid overbaking.
Let the loaf cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Cooling in the pan helps the loaf set and prevents breaking.
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