Pumpkin Bread

I admit, I am pretty wasteful when it comes to certain things. But one thing I haaaate is wasting food. (Yet I also refuse to eat leftovers. It doesn't make sense, I know).

Using the leftover pumpkin puree from the cheesecake I made earlier this week, I whipped up some pumpkin bread with raisins.

Recipe from The Joy of Cooking 

Pumpkin Bread

One 9 x 5-inch loaf

This loaf can be made with any cooked mashed squash, yams, or sweet potatoes.
Preheat the oven to 350°F.
Grease a 9 x 5-inch loaf pan.

Whisk together: 
  1 1⁄2 cups all-purpose flour
  1 teaspoon baking soda
  1⁄4 teaspoon baking powder
  1 teaspoon salt
  1 1⁄2 teaspoons ground cinnamon
  1 teaspoon ground ginger
  1⁄2 teaspoon grated or ground nutmeg
  1⁄4 teaspoon ground cloves

Combine in a small bowl:
  1⁄3 cup water or milk
  1⁄2 teaspoon vanilla

Beat in a large bowl until fluffy:
  6 tablespoons (3⁄4 stick) butter, softened, or 1⁄3 cup vegetable shortening
  1 1⁄3 cups sugar or 1 cup sugar plus 1⁄ 3 cup packed brown sugar
Beat in one at a time:  2 large eggs.

Add and beat on low speed just until blended:
  1 cup cooked or canned pumpkin puree

Add the flour mixture in 3 parts, alternating with the milk mixture, beating on low speed or stirring with a rubber spatula until smooth and scraping the sides of the bowl as necessary.

Fold in:
  1⁄2 cup coarsely chopped walnuts or pecans
  1⁄3 cup raisins or chopped dates

Pour into the prepared pan and spread evenly. Bake until a toothpick inserted in the center comes out clean, about 1 hour. Let cool in the pan on a rack for 5 to 10 minutes before unmolding to cool completely on the rack.