All Photography by Paulette L Motzko, PLM Studios, Copyright January 2016
1/2 cup granulated sugar
2 cups biscuit mix – I use the heart healthy variety of Bisquick
1 teaspoon of ground cinnamon
1/4 teaspoon pumpkin pie seasoning
1/2 Cup Sourdough starter
1/2 cup canned pumpkin
1/2 cup raisins
3/4 cup milk
2 tablespoons vegetable oil
1 cup chopped walnuts or pecans
Grease 1 9 x 5 loaf pan and set aside.
Preheat oven to 350 degrees. In a large bowl, mix the sugar, biscuit mix, cinnamon, pumpkin pie seasoning. Add the egg and oil and milk to the dry ingredients and mix until the dry ingredients incorporated with a wet. I used my Kitchenaid mixer to mix this and I simply added the wet ingredients to the dry in the mixer while it was on the first setting. Once the batteries is blended and in the chopped walnuts or pecans and the raisins then gently blend until blended.
Pour the batter into the loaf pans and bake 35 to 40 minutes for a small loaf 50 to 55 minutes for standard loaf. You’ll want to test this one with a toothpick in the center. When it comes out clean then your bread is done.
Mix 2 cups powdered sugar with 2 tablespoons half and half and blend thoroughly. Drizzle on in an artful way the glaze on the baked pumpkin loaf after they cooled come and enjoy!
For a variation – You can add a tablespoon of fresh orange zest if desired to the batter before baking to give it more of an orange flavor. Goes nicely with pumpkin flavor
This recipe was adapted by Paulette L Motzko from the recipe called Easy Pumpkin Loaf from the book The Sourdough Cookbook by Rita Davenport