• Makes one (or four) 4.5” x 8.5” pan
• Lovely for school lunches, after school snacks & when unexpected guests arrive.
• Preheat oven to 350 0F.
• Lightly grease baking dish with butter or coconut oil.
DRY INGREDIENTS – Sift together in bowl:
| 2 cups | Flour (8 cups – recipe x 4) | 1 ½ tsp | Baking powder (2 tbsp) |
| ¾ tsp | Baking soda (1 tbsp) | ¾ tsp | Sea salt (1 tbsp) |
| ¼ tsp | Cloves (1 tsp) | ½ tsp | Cinnamon (2 tsp) |
| ¼ tsp | Nutmeg (1 tsp) | ½ cup | Sugar (2 cups) |
LIQUID INGREDIENTS
• Stir together beaten egg, milk, pumpkin & melted butter.
• Make a well in dry ingredients and add liquid, all at once.
• Mix lightly until just combined. Stir in raisins.
• Turn into pan(s) & sprinkle generously with brown sugar.
| 1 | Egg – beat well (4) | 2/3 cups | Water or ‘rice dream’ (2 2/3 cups) |
| ½ cup | Pureed pumpkin – cooked (2 cups) | ¼ cup | Butter – melted (2 tbsp) |
| ½ cup | Raisins (2 cups) | Sprinkle | Brown sugar |
BAKE
• Bake for 1 hour @ 325-350 0F.
• Place pan on rack to cool for 10 min. Remove from tins to cool completely.
Recipe courtesy of: Anne Burnett – a friend of Farmer Ralph’s family