Pumpkin Raisin Bread

Pumpkin Raisin Bread

I know. I know.

Why in the world am I posting a pumpkin recipe in February?

Pumpkin is for fall. Right?

I get it.

But I LOVE pumpkin.

I also LOVE raisins.

I know a lot of people don’t but if you’ve never tried them in pumpkin bread, you really should! Those plump juicy raisins are the perfect complement to the pumpkin and all those spices too!

And this bread is truly is the moistest, most scrumptious bread ever, and when it’s baking in my oven it fills the entire house with this delicious smell of cinnamon and nutmeg and yes, pumpkin.

Which of course is all the smells of fall.

But that’s okay. Because I LOVE the smell of Fall.

And it appears so does my mother. Because this bread wasn’t even out of the oven for five minutes, and she was already ringing my doorbell.

I don’t know how she does it, but somehow she always knows when I’m baking. The funny part is she lives 20+ miles away!!!

But that’s okay because I did make two loaves and it’s always nice to sit down and have a chat with Mom.

I hope you enjoy this recipe for Pumpkin Raisin Bread!

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Pumpkin Raisin Bread

Course Dessert

Keyword bread

Prep Time 10 minutes

Cook Time 1 hour 30 minutes

Total Time 1 hour 40 minutes

Servings 8

Ingredients

• 1/3 cup butter softened
• 2 eggs
• 1 15 oz can pumpkin
• 1 2/3 cup all-purpose flour
• 1/4 tsp baking powder
• 1/4 tsp cloves
• 1 1/3 cup white sugar
• 1 tsp baking soda
• 1/2 cup raisins
• 1/2 cup chopped nuts optional
• 1/2 tsp cinnamon
• 3/4 tsp salt

Instructions

1. Preheat oven to 325. Grease loaf pan. In a large mixing bowl cream together butter and sugar. Add eggs and pumpkin. Mix until just combined. Combine flour, baking powder, cinnamon, cloves, salt, and baking soda in another large bowl. Slowly mix dry ingredients into the wet ingredients. Mix well. Fold in nuts and raisins. Pour mixture into loaf pan. Bake for 1 1/2 hours or until toothpick comes out clean. Let cool completely before removing from loaf pan.