Pumpkin Ginger Bread

I don't typically bake without having a recipe to use as a point of reference.  Though I rarely follow the recipe closely, I get some reassurance from having the basic proportions spelled out for me.  But last night, I realized I needed to use up some of the pumpkin I pureed and froze after last fall's harvest.  And being too lazy to look up a recipe, I threw caution to the wind and invented this bread.  It turned out great; dense and flavorful but not too sweet.  It does take a long time to bake, though, so trying it as muffins might be a good idea if you're short on time.  I like it more spicy than sweet, so if you have a sweet tooth, you'll probably want to double or triple the sugar.

The Ingredients: 
 2 3/4 c flour
1 c rolled oats
2 T sugar
2 1/2 t baking powder
1/2 t baking soda
1 t salt
1 t cinnamon
1/2 t nutmeg
1 c almond milk
1 pint (2 cups) pumpkin puree (not pumpkin pie filling!)
3 T molasses
2 T oil
1 1/2 T ginger, minced
1/2-3/4 c raisins


The Process:

1. Preheat oven to 425.
2. Whisk together flour, oats, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. Stir in remaining ingredients until just combined.
4. Pour into an oiled bread pan and bake about 70 minutes, or until cooked through.  (Or shorten the baking time by cooking in oiled muffin tins.)

If you have leftover bread the next day, it makes a fantastic peanut butter & banana sandwich.