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Katie's Cucina

Pumpkin Bread with Raisins

Pumpkin Bread with raisins is a tried and true fall classic recipe that everyone should learn how to make. This easy recipe will have you making this bread yearly.

Pumpkin Bread with Raisins Recipe

Pumpkin bread with raisins is probably one of my favorite things about fall. 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. In my almost 10 years of blogging I’m in shock that I’ve never shared my pumpkin bread recipe on the blog.

Pumpkin Bread with Raisins Recipe

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!

Pumpkin Bread fall recipe

How do you make Pumpkin Bread?

You’ll notice that this 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!

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Pumpkin Bread with Raisins Recipe

What can you add to pumpkin bread?

  • 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.

Pumpkin Bread with Raisins Easy Recipe

How do you know when pumpkin bread is done?

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.

Pumpkin Bread with Raisins Easy Recipe

Do you refrigerate pumpkin bread?

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!

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.

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!

Print Recipe

Pumpkin Bread

Yield: 2 loaves

Prep Time: 15 minutes

Cook Time: 50 minutes

Total Time: 1 hour, 5 minutes

Ingredients:

  • 1 15 oz. can of pumpkin puree
  • 4 eggs
  • 2-1/2 cups brown sugar
  • 2 tablespoons pumpkin pie spice
  • 1 cup vegetable oil
  • 2/3 cups water
  • 3-1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 2 teaspoons baking soda
  • 1 cup raisins

 

Directions:

  1. Preheat the oven to 35o degrees Fahrenheit. Grease two 9x5 inch loaf pans (or three 7x2.5 inch pans) with cooking spray. Set to the side.
  2. 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.
  3. 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.
  4. 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.

Katie Original Recipe

   

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