Butter and flour two loaf pans, OR cut parchment to fit.I measure the inside length of the loaf pan, and measure the parchment to fit the length, with the sides overlapping the edges of the pan. See the video for example at 0:44.Spray the inside of the loaf pans with non-stick spray and then insert the parchment paper, pressing against the sides of the pan.
Preheat the oven to 350°F.
Sift the dry ingredients together in a large mixing bowl. This includes the pre-sifted flour, salt, baking soda, nutmeg, and sugar.
Form a well in the middle of the dry ingredients. Stir in the butter, eggs, liquor, and pumpkin until no streaks of flour are left.
Stir in the nuts and raisins or your choice of other dry fruits.
Bake for 60-75 minutes or until toothpick inserted in the center is clean, and has no uncooked batter clinging to it.
Notes
Makes two 9-in loaves.This recipe is adapted from David Lebovitz' recipe for persimmon bread. His original recipe indicates bourbon, cognac, or brandy as the liquor. However, I like the orange aroma, and sweet taste of Cointreau or Grand Marnier.By pre-sifting the flour, and then sifting it together with the other dry ingredients, the pumpkin bread will be lighter and less dense than without the sifting. I promise you, it will be even more scrumptious! I love to use orange flavored cranberries available at most grocery stores, and split the amount with raisins. The orange from the cranberries mimics the orange flavor and aroma of the Cointreau, or Grand Marnier.