Preheat the oven to 350 degrees Fahrenheit. Grease two 9x5 inch loaf pans (or three 7x2.5 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.
- 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.
Serving: 0.5c | Calories: 267kcal | Carbohydrates: 32g | Protein: 3g | Fat: 15g | Saturated Fat: 12g | Cholesterol: 41mg | Sodium: 307mg | Potassium: 184mg | Fiber: 2g | Sugar: 14g | Vitamin A: 4471IU | Vitamin C: 2mg | Calcium: 34mg | Iron: 2mg