Everyone needs a good pumpkin bread recipe! And this one is just scrumptious! Adults and kids alike love this recipe - it's perfect for breakfast, lunch, or as a snack!
2 - 8 X 4 loaf pans
Preheat oven to 350°F. Grease and flour two 8 X 4 loaf pans. Set aside.
In a medium bowl, beat butter at medium speed with an electric mixer until creamy.
Gradually add the sugars, beat well.
Add room temperature eggs, one at a time, beating just until the yellow disappears.
Add in the vanilla and vinegar and mix.
In a separate bowl, combine the flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg. Add the raisins and toss with your hands, breaking up any clumps of raisins.
Add the flour mixture to the butter mixture, alternating with the pumpkin, with the lowest setting on the mixer - beginning and ending with the flour mixture. Mix until just combined, do not over mix.
Spoon the batter into the prepared loaf pans, filling about ⅔ full. Bake at 350°F for 50-60 minutes (or a little more) or until a wooden toothpick inserted in the center comes out clean.
Cool bread on a cooling rack for 10 minutes, then remove the bread from pans and let the bread cool completely.
This bread freezes well. Allow the bread to cool completely, wrap the bread in foil, and place in a ziplock freezer bag, pressing out all the air. Eat within 3 months.