Have all ingredients at room temperature. Preheat oven to 350º F. Grease a 9×5“ loaf pan.

Whisk together:

• 1 1/2 c flour
• 1 1/2 t cinnamon
• 1 t baking soda
• 1 t salt
• 1 t ginger
• 1/2 t nutmeg
• 1/4 t clove
• 1/4 t baking powder

Combine in another bowl:

• 1/3 c water or milk
• 1/2 t vanilla

In large bowl, beat until creamy, about 30 seconds:

• 6 T unsalted butter

Gradually add and beat on high speed until lightened in color and texture, 3-4 minutes:

• 1 1/3 c sugar
• 1/3 c packed brown sugar

Beat in 1 at a time:

• 2 large eggs

Add and beat on low speed until blended:

• 1 c pumpkin puree

Add the flour in 3 parts, alternating with milk mixture in 2 parts, beating on low speed.

Fold in:

• 1/2 c chopped walnuts or pecans
• 1/3 c raisins or chopped dates

Put batter into loaf pan. Bake 1 hour until it passes toothpick test. Cool 10 minutes before unmolding to cool rest of the way.

These can also be done as muffins. Put batter into muffin tin lined with papers and bake at 375º F for 20-25 min.

Joy of Cooking (1997), p.774