Pumpkin Raisin Bread

Good Morning all, how is the holiday weekend over already? I spent Memorial Day with my family in MI and it was really nice to finally see some of them. We kept our distances & enjoyed some awesome outdoor time, conversation, and of course- GRUB! Now that things are starting to open back up and people are heading back to work, how is your kitchen/cooking situation evolving? We personally don't have plans to go out to visit restaurants or gather in that setting for awhile. We don't really have the urge for it in the given circumstances. I've been really loving my time in the kitchen, not to mention this has really given us the chance to clean out our pantry and go through some of our stored goods. I have been slowly replenishing our frequently purchased items, but we have made a serious dent and it's kind of nice to see our stored food get used. It was definitely nice when we were avoiding the store and we still have a decent amount stored for emergencies just in case.

Speaking of using pantry items, this recipe was brought about because last fall when I went to purchase my Libby's Pure Pumpkin to add to my oats, baked goods, etc I accidentally purchased Libby's Pumpkin Pie mix. Side note & little known fact, my brother, Deacon is the boss of making pumpkin pies and that has been his designated 'job' since a very young age. So using this mix for pie isn't an option for me. Never the less, I was left with 3 cans of this pie mix, so I went searching on their website and stumbled about a pumpkin pie mix bread recipe that I decided to jot down and make my own. It turned out great with a few minor tweaks for added nutrition. It's a simple straight forward recipe that I think even you can appreciate during the summer. I know all things pumpkin are better in September, but this is a great way to change up your banana bread and trust me, it's great anytime of the year!

Ingredients:
3 3/4 cups all-purpose flour
1 cup granulated sugar
1/2 cup Manitoba Milled Golden Flax
2 tsp pumpkin pie spice
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup golden raisins
1 can (30 oz) Libby's Easy Pumpkin Pie Mix
1/2 cup vegetable oil
1/2 cup orange juice (you can use apple or water if you don't have any)
2 large eggs (room temp)
3 Tbsp seeds/nuts for topping

How to:

Preheat oven to 350 degrees & grease 2-8 x 4 inch loaf pans (if using diff sizes, alter cooking time.)
Combine flour, sugar, pumpkin pie spice, baking powder, baking soda, and salt in large bowl.
In a medium bowl combine pumpkin pie mix, oil, orange juice, and eggs till smooth.
Pour pumpkin mixture into flour mixture, stirring until just moistened (over stirring can cause tougher dough). Fold in golden raisins.
Spoon batter into prepared pans and sprinkle with your choice of toppings.
Bake for 50-55 mins or until wooden pick inserted in centers comes out clean.
Remove from oven and allow to rest in pans for about 10 mins, remove to wire racks and allow to cool completely.