Pumpkin Bread with Raisins

Note: I baked mine in dark baking pans. If you bake in glass/non-dark baking pans, you’ll need to bump the temperature up to 350 degrees and check it after an hour.

1) Preheat oven to 325 degrees. Prepare 2 loaf pans by spraying with cooking spray.

2) Combine first 7 ingredients (flour through allspice) in a large mixing bowl. Combine with a whisk.

3) Mix next 6 ingredients (applesauce through raisins) in a bowl, stirring well to combine.

4) Fold wet ingredients into the flour mixture, stirring just enough to combine. Pour half of the batter into each loaf pan. Bake for 1 hour and 15 minutes, until a toothpick inserted in the center comes out clean.

5) Allow loaves to cool for about 10 minutes in the pan, then turn loaves out of the pan onto a cooling rack. Let loaves cool for about 30 minutes. (If you cut into it while it’s still piping hot, it will crumble! I know, I know, waiting stinks!)