Recipe for Pumpkin Bread with Raisins That Tastes Amazing

As the crisp autumn air settles in, nothing quite captures the essence of the season like the warm, comforting aroma of freshly baked pumpkin bread. This delightful treat combines the rich, velvety texture of pumpkin with the natural sweetness of plump raisins, creating a perfect balance of flavors that’s both wholesome and indulgent.

Whether you’re baking for a cozy family breakfast, a holiday gathering, or simply craving a sweet snack, pumpkin bread with raisins is an irresistible choice that brings warmth and joy to any occasion.

This recipe is straightforward, using simple ingredients you likely have on hand, and delivers a moist, flavorful loaf every time. Plus, it’s a wonderful way to incorporate the nutritional benefits of pumpkin and raisins into your diet.

Ready to bake a loaf that’s bursting with autumnal goodness? Let’s dive right in!

Why You’ll Love This Recipe

This pumpkin bread with raisins recipe is a true crowd-pleaser for many reasons. First, it’s incredibly moist and tender thanks to the natural moisture of canned pumpkin and a touch of oil.

The sweet raisins add delightful bursts of flavor and texture in every bite, making it more interesting than plain pumpkin bread.

Additionally, it’s spiced just right with warm cinnamon and nutmeg, giving it that classic fall flavor without overwhelming the palate. This bread is also very forgiving, making it perfect for both beginners and experienced bakers alike.

Lastly, it freezes well, so you can bake ahead and enjoy it any time.

Ingredients

• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves (optional)
• 1 cup granulated sugar
• 1/2 cup vegetable oil
• 2 large eggs
• 1 cup canned pumpkin puree
• 1 teaspoon vanilla extract
• 3/4 cup raisins
• Optional: 1/2 cup chopped walnuts or pecans for added crunch

Equipment

• 9×5 inch loaf pan
• Mixing bowls
• Measuring cups and spoons
• Electric mixer or whisk
• Spatula
• Cooling rack

Instructions

1. Preheat your oven to 350°F (175°C). Grease the loaf pan with butter or non-stick spray and set aside.
2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves until well combined.
3. In a large bowl, beat the sugar and oil using an electric mixer or whisk until the mixture is smooth and slightly thickened.
4. Add the eggs one at a time, beating well after each addition. Then mix in the pumpkin puree and vanilla extract until fully incorporated.
5. Gradually add the dry ingredients to the wet mixture, folding gently with a spatula just until combined. Avoid overmixing, as this can make the bread dense.
6. Fold in the raisins (and nuts if using) evenly throughout the batter.
7. Pour the batter into the prepared loaf pan and smooth the top with the spatula.
8. Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean. Check at 60 minutes to avoid overbaking.
9. Remove from oven and allow the bread to cool in the pan for 10 minutes, then transfer to a cooling rack to cool completely before slicing.

Tips & Variations

For the best texture, use canned pumpkin puree, not pumpkin pie filling.

If you prefer a sweeter bread, you can increase the sugar to 1 1/4 cups or add a drizzle of honey or maple syrup on top after baking. For added texture, try mixing in chopped nuts such as walnuts or pecans along with the raisins.

To make this recipe gluten-free, substitute the all-purpose flour with a gluten-free baking blend, ensuring it contains xanthan gum to help with structure. For a vegan version, replace eggs with flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg) and use a plant-based oil.

Want to add a bit of a chocolate twist? Try substituting half the raisins for mini chocolate chips for a luscious surprise in every bite.

Nutrition Facts

Serving Suggestions

This pumpkin bread with raisins is perfect served warm or at room temperature. For an extra special treat, spread a little butter, cream cheese, or your favorite nut butter on top.

It’s a wonderful companion to a hot cup of coffee, tea, or even a glass of cold milk.

You can also slice it thinly and toast it lightly for a crispy edge, or cube it to use as a base for a bread pudding or French toast variation. Leftovers keep well wrapped at room temperature for 2-3 days or can be frozen for up to 3 months.

Conclusion

Whether you’re a seasoned baker or just getting started, this pumpkin bread with raisins recipe is a must-try for the fall season and beyond. It combines the best of autumn flavors with a moist, tender crumb and a touch of natural sweetness from the raisins.

It’s a versatile loaf that’s perfect for breakfast, snacks, or dessert, and can be easily customized to suit your taste preferences.

Not only does it bring comfort and warmth, but it also offers a nutritious boost thanks to the pumpkin’s vitamins and fiber. If you’re looking for more delicious and wholesome recipes, check out our Afghan Vegetarian Pulao Recipe Easy and Delicious Guide, Vegan Recipes No Tofu: Delicious Plant-Based Meals, and Baby Spinach Salad Recipe Vegan: Fresh & Easy Ideas.

Happy baking and enjoy every bite!

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