1 1/2 cups flour
1 1/2 teaspoons cinnamon
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground ginger (optional)
1/2 teaspoon ground nutmeg (optional)
1/4 teaspoon baking powder
6 tablespoons butter
1 1/3 cups sugar or 1 cup sugar plus 1/3 cup packed brown sugar
1/3 cup water or milk
1/2 teaspoon vanilla
2 large eggs
1 cup pumpkin
1/3 cup of raisins, pecans, or walnuts (optional)
Preheat oven to 350 (or 180 degrees in Celsius) degrees Fahrenheit.
Grease loaf pan.
Whisk together the flour, cinnamon, soda, salt, ground ginger, nutmeg, and baking powder.
Combine the vanilla and the water (or milk) in another bowl.
In a large bowl, beat the butter until creamy, about 30 seconds. Gradually add the sugar and beat on high speed until lightened in color and texture, about 3 to 4 minutes. Beat in each egg one at a time. Add the pumpkin puree and beat on low speed until blended.
Add the flour mixture, alternating with the milk mixture, a little at a time on low speed or stirring with a spatula until smooth.
If you wish, you can add raisins, walnuts, or pecans.
Bake about 1 hour until knife comes out clean.
From the kitchen of Carrie R.