Ready for Christmas Recipe

Christmas Eve is always special. For kids, it's the day before the big Santa day.

For adults, it's the day relatives begin arriving—children, grandchildren, brothers, sisters, in-laws and outlaws too.

One of my favorite things on Christmas Eve is the candlelight service at church.

Before the evening though, it's time to make something that can be served warm on Chritsmas morning.

Nordic Ware Bundt Pan

Pumpkin Raisin Bread is one of my favorites to bake on Christmas Eve to serve Christmas morning. It has the spices of winter, and, with the help of a baking mix like Bisquick or Pioneer, it's easy peasy.

I bake this in the Bundt pan my Mom gave to me more than 30 years ago. It's a heavy, cast aluminum Nordic Ware pan like the one shown below.  There are cheaper pans, but this heavy one distributes the heat evenly and bakes without overcooking the batter that comes in contact with the metal.

Pumpkin Raisin Bread

Ingredients

• 1/3 cup vegetable oil
• 1 cup canned pumpkin (not the pie filling just plain pumpkin)
• 3 eggs
• 1 1/4 cups brown sugar
• 2 1/3 cups baking mix
• 2 teaspoons cinnamon
• 1 1/4 cup raisins

Directions

1. Heat over to 350 degrees F.
2. Spray baking pan of your choice (I used a Bundt pan.) with Baker's Joy or use a little vegetable oil to coat it lightly.
3. In a large bowl, combine the vegetable oil, pumpkin, eggs, and sugar. Add baking mix and cinnamon. Mix well. Stir in the raisins.
4. Pour the batter into the prepared pan and bake 45-55 minutes or until a toothpick inserted into the middle comes out clean.

5. Remove from oven and turn out onto serving plate. Slice and serve warm
6. If serving tomorrow, let it cool then wrap well in foil and refrigerate.
7. When serving, slice the bread, place on a microwaveable plate, and re-heat in the microwave or a toaster oven.
8. Delicious served cold or warm.

Takeaway Truth

I wish you a very Merry Christmas and a healthy, prosperous, Happy New Year!