This easy pumpkin bread with raisins is a tried and true fall classic recipe that everyone should learn how to make. This moist pumpkin bread recipe will have you making this bread yearly.
One of my favorite things about fall is my easy pumpkin bread recipe. You will find me baking it at least once if not two, maybe even three times during the season. If calories didn’t count I would bake it on the weekly. But they do, so I have to be good and enjoy it as an occasional treat. I feel like each season has special seasonal foods and pumpkin bread is at the top of my list when it comes to fall.
Pumpkin bread was probably one of the first “pumpkin” things I tried and liked as a kid. Growing up my mom always made pumpkin bread from a box mix. Which is 100% okay! It was always our fall treat since you could only buy the mix during the fall months. That’s where it’s good to know how to make pumpkin bread from scratch. Let’s say its spring and your just craving some pumpkin bread. How on earth can you fulfill that craving? It’s easy–you make it from scratch!
In this post you will learn how to make the best pumpkin bread recipe.
Ingredients
- Pumpkin puree – I use any brand of canned pumpkin puree.
- Eggs – Whenever baking always make sure to have your eggs sit at room temperature before baking.
- Brown sugar – I love the richness that brown sugar lends.
- Pumpkin pie spice – You can use a blend found at the store OR make your own!
- Vegetable oil – I find this oil works best.
- All-purpose flour – I always only use All-purpose flour. I have never tested this recipe with white wheat flour but it might work.
- Salt – Helps cut the sugar and balance the flavors.
- Baking soda – This is what helps the bread rise.
- Raisins – Raisins bring on an additional depth of flavor to this pumpkin loaf. If you don’t like raisins you can always omit them.
Directions
You’ll notice that this pumpkin bread with raisin’s recipe makes a lot! It makes 3 small loaf pans or 2 9×5 loaf pans. I typically will make one for me (because let’s face it my husband won’t eat it), and then pass on another loaf to a neighbor!
- Preheat the oven to 35o degrees Fahrenheit. Grease two 9×5 inch loaf pans (or three 7×2.5 inch pans) with cooking spray. Set to the side.
- Using a stand mixer fitted with a paddle attachment mix the pumpkin puree, eggs, brown sugar, and pumpkin pie spice together on medium speed for 1 minute until blended.
- Then add in the vegetable oil and water. Mix for 30 seconds on low. Then add in the all-purpose flour, salt, and baking soda. Mix for 1 minute on low speed then gradually increase to medium speed. Add in 1 cup of raisins and mix until just incorporated.
- Divided batter evenly among loaf pans and bake for 50 minutes or until toothpick placed in the middle of the loaf comes clean. Let pumpkin bread rest out of the oven for a half hour before slicing.
FAQs
Raisins: My first go to when making pumpkin bread is to add raisins. It’s one of my favorites and in my book a must. The raisins gives a sweet layer to each bite.
Walnuts: You can also put walnuts in your bread batter. Make sure you chop them into tiny bite-size pieces. Fold them into the batter toward the end like you would with the raisins.
Chocolate Chips: Chocolate chips are another great option as an extra ingredient to bread.
You will start to notice once the bread is done because the sides of the bread will pull away from the pan. I also, use the old aged method of sticking a wooden skewer in the middle of the bread. When you pull the skewer out from the bread it should pull clean with no crumbs on the wood. If it isn’t done you’ll notice batter or thicker sticky crumbs. That indicates you need to give it another 5-15 minutes of cooking depending on the skewer results.
Yes! To keep its delicious flavors it is best if you store it in the refrigerator for up to 1 week (in a sealed container or bag). It is safe to store it at room temperature on the counter but only up to 2 days!
Tips and Tricks
Here are a few of my favorite pointers to give to anyone to make a moist pumpkin bread!
- Dairy Free – This recipe is dairy free, and was my go-to when I was on a dairy free diet for a year.
- Large quantity – This recipe makes a lot. So make a loaf for yourself and give a loaf or two to a family member, neighbor, or friend!
- Hydrate – If my raisins are looking a little dry and tough. I will soak them in water for 5-10 minutes to help them plump up.
- Nuts – You can add chopped pecans or walnuts.
Pumpkin Recipes
Looking for more delicious pumpkin recipes? Here are a few of my favorites from my blog and also my food blog friends blogs.
- Pumpkin Spice Dutch Baby
- Pumpkin Seed Chocolate Chunk Granola
- Mini Pumpkin Spice Donut Muffins
- Pumpkin Pie Cut-Out Cookies
- Pumpkin Spice Dutch Baby
- Pumpkin Spice Greek Yogurt Dip
If your looking to fulfill your craving or maybe just usher in the cooler weather. I hope you’ll love my pumpkin bread with raisins recipe!
If you make this pumpkin bread with raisins recipe, I would be honored and love for you to take the time to leave a star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!
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Pumpkin Bread
Equipment
- Oven
Ingredients
- Nonstick Cooking Spray
- 1 15 oz. Can of pumpkin puree
- 4 eggs
- 2-½ cups Brown sugar
- 2 tablespoons Pumpkin pie spice
- 1 cup Vegetable oil
- ⅔ cups Water
- 3-½ cups All-purpose flour
- 1 teaspoon Salt
- 2 teaspoons Baking soda
- 1 cup Raisins
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Grease two 9×5 inch loaf pans (or three 7×2.5 inch pans) with cooking spray. Set to the side.
- Using a stand mixer fitted with a paddle attachment mix the pumpkin puree, eggs, brown sugar, and pumpkin pie spice together on medium speed for 1 minute until blended.
- Then add in the vegetable oil and water. Mix for 30 seconds on low. Then add in the all-purpose flour, salt, and baking soda. Mix for 1 minute on low speed then gradually increase to medium speed. Add in 1 cup of raisins and mix until just incorporated.
- Divided batter evenly among loaf pans and bake for 50 minutes or until toothpick placed in the middle of the loaf comes clean. Let pumpkin bread rest out of the oven for a half hour before slicing.
Notes
- Dairy Free – This recipe is dairy free, and was my go-to when I was on a dairy free diet for a year.
- Large quantity – This recipe makes a lot. So make a loaf for yourself and give a loaf or two to a family member, neighbor, or friend!
- Hydrate – If my raisins are looking a little dry and tough. I will soak them in water for 5-10 minutes to help them plump up.
- Nuts – You can add chopped pecans or walnuts.
Nutrition
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VolunteerLady
It’s full of flavor, but not sweet. It’s almost bitter. Very disappointing.
Katie
Hmm, that’s strange. I make this recipe a few times a year and have never had it turn out bitter. Maybe you missed a step with adding the sugar in the process?
Marjorie Guisasola Hough
Hello! Can I use olive oil Instead of vegetable oil and whole wheat flour instead of all purpose flour for this recipe? It’s what I have in my pantry right now. Thanks!!
Katie
Hi Marjorie, You could use whole wheat flour; however, I would not advise in using Olive Oil for this recipe. Olive Oil has a very strong flavor and would not pair well with the other ingredients. You want a neutral oil like canola, corn, or even vegetable oil for this recipe.
Zully Hernandez
I love pumpkin anything – and this bread looks so yummy and filling. My favorite part is this can be toasted and eaten for breakfast or dessert! I’ve never put raisins in mine, but I gotta say that is genius and I will need to give it a try.
Katie
Thanks! Yes–raisins are a game changer and to me make it complete.