Pumpkin Bread

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.

Course Appetizer, Bread

Cuisine American

Prep Time 15

Cook Time 50

Total Time 1 5

Servings

Calories 267kcal

Author Katie

Equipment

KitchenAid Stand Mixer
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 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.

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