Pumpkin Madness cont'd

For some odd reason, I got the urge to make pumpkin bread at 8 pm last night. Really, I could have tackled any number of higher-priority things but when the mood strikes, go for it, right? (This is generally my motto in all areas of life.) This baby is from the Joy of Cooking - a mammoth tome given to me by my mom's friend as a bridal shower gift. Seriously, it's more than 1,000 pages.

PUMPKIN BREAD
*My modifications: I doubled the recipe with no problem, and used 4.5 tablespoons of butter and 4 tablespoons of sugar-free applesauce. (If you make one loaf and want to halve the butter, I'd do 2.5 tbl. butter and 2 tbl. applesauce.) I also added chopped walnuts and golden raisins.

One 9 x 5-inch loaf

Preheat the oven to 350°F. Grease a 9 x 5-inch loaf pan.
Whisk together:
1 1⁄2 cups all-purpose flour
1 teaspoon baking soda
1⁄4 teaspoon baking powder
1 teaspoon salt
1 1⁄2 teaspoons ground cinnamon
1 teaspoon ground ginger
1⁄2 teaspoon grated or ground nutmeg
1⁄4 teaspoon ground cloves

Combine in a small bowl:
1⁄3 cup water or milk
1⁄2 teaspoon vanilla

Beat in a large bowl until fluffy:
6 tablespoons (3⁄4 stick) butter, softened, or 1⁄3 cup vegetable shortening
1 1⁄3 cups sugar or 1 cup sugar plus 1⁄ 3 cup packed brown sugar
Beat in one at a time: 2 large eggs

Add and beat on low speed just until blended: 1 cup cooked or canned pumpkin puree

Add the flour mixture in 3 parts, alternating with the milk mixture, beating on low speed or stirring with a rubber spatula until smooth and scraping the sides of the bowl as necessary.

Fold in: 1⁄2 cup coarsely chopped walnuts or pecans
1⁄3 cup raisins or chopped dates

Pour into the prepared pan and spread evenly. Bake until a toothpick inserted in the center comes out clean, about 1 hour. Let cool in the pan on a rack for 5 to 10 minutes before unmolding to cool completely on the rack.