Laurie Gerstman shares this recipe.
- 3 eggs
- 3 1/2 cups fructose or FruitSource
- 1 can (29 oz) pumpkin (not pie mix)
- 1 cup vegetable oil (If using FruiteSource use 1/2 cup oil, 1/2 cup unsweetened applesauce.)
- 5 cups flour
- 1 T baking soda
- 1 T baking powder
- 2t cinnamon
- 1 1/2 t allspice
- 1 1/4 t ground cloves
- 1/2t nutmeg
- 1 T ground ginger (use a little more it desired)
- 1 1/2 t salt
- 2 cups raisins
- 2 cups chopped walnuts or pecans
- Preheat oven to 350 degrees
- Cream together eggs, fructose, pumpkin, and oil in a large bowl with electric mixer or by hand with a wire whisk.
- In a separate bowl, mix all dry ingredients (not raisins or nuts) with a wire whisk until well incorporated.
- Keep electric mixer on medium, add dry ingredients slowly to pumpkin and mix until well blended. Do not overmix.
- Fold in raisins and nuts.
- Grease (and flour if desired) 3 regular loaf pans, and pour equal amounts of batter in each (about 2/3 full).
- Bake at 350 degrees for 1 hour, or until a toothpick inserted in the center comes out dry.