Pumpkin Raisin Bread

This marks my first sweet recipe on the blog! Those who know me know I am ten times more likely to reach for a bag of tortilla chips than for a cookie, but the more years I am married to Mike, the more I find myself loving desserts too. Thanks, hun! We received two sugar pumpkins from our farm this year, and I roasted and pureed one of them to make this bread. But canned pumpkin (not pie filling) works perfectly too. The sweet scent of cinnamon, nutmeg and ginger will waft through your whole house while it’s baking, and it is just as good toasted (with a little butter, I know…I’m bad!) for breakfast as it is for dessert with a cold glass of milk. And it’s so simple to make, my kind of dessert. Omit the raisins or add nuts, it’s up to you. My little guy, Cole, only accepts bites with raisins…he takes after my mom.

So difficult to let it cool before slicing into it.


Pumpkin Raisin Bread
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Recipe type: Bread, Dessert, Snack
Author:
Prep time:
Cook time:
Total time:
Serves: 6-8
Ingredients
  • 2 cups all-purpose flour (or 1 cup all purpose flour and 1 cup whole wheat pastry flour, if you have it)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt (I use regular iodized table salt for baking)
  • 1 teaspoon cinnamon
  • ½ teaspoon freshly grated nutmeg (once you grate it fresh, you will never buy it ground again)
  • ½ teaspoon ground ginger
  • 1½ cups freshly roasted and pureed pumpkin or canned pumpkin (just a little less than one 15-ounce can)
  • ¾ cup sugar
  • 1 stick butter, melted and cooled
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup raisins and a little flour to toss them in
Instructions
  1. If you have a fresh sugar pumpkin you would like to use, heat your oven to 375°.
  2. Rinse pumpkin and slice off the top stem and a little bit of the bottom. Slice in half from pole to pole (top to bottom) and scoop out the seeds. Slice each half into two or three more slices, drizzle with a teaspoon of vegetable oil and wrap pieces in a big piece of aluminum foil, making a pumpkin pouch, if you will. Place on a baking sheet and bake for about an hour, or until the flesh is fork tender.
  3. Cool the pumpkin, use a spoon to scoop out the flesh from the skin, and puree in a food processor.
  4. If using canned pumpkin, start here. Heat oven to 350° and adjust racks so one is in the middle. Coat a loaf pan generously with vegetable oil or cooking spray.
  5. In a large mixing bowl, melt the butter in the microwave, let it cool.
  6. In a separate, large mixing bowl, whisk up most of the dry ingredients: flour, baking soda and baking powder, salt, cinnamon, nutmeg and ginger.
  7. In the bowl with the butter, add the pumpkin, sugar, eggs and vanilla and whisk together.
  8. Pour the wet ingredients into the dry ingredients and gently fold together until you see no more flour.
  9. Toss the raisins in a tablespoon of flour to coat and fold those into the mixture.
  10. Scrape the batter into loaf pan and gently smooth surface. Bake for up to 70 minutes, checking first at about 55 minutes with a toothpick. If inserted into the center, only a few crumbs should be attached and the bread should be golden.
  11. Let the bread cool in the pan for 10 minutes, then place on a cooling rack for about an hour. Enjoy!

 

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4 thoughts on “Pumpkin Raisin Bread

  1. Hi Dre! I made this recipe yesterday for our afternoon company and it was a huge hit! I don’t love raisins, so I substitued white chocolate chips for the raisins. It was delicious–moist, spicy, sweet, and beautiful! Thanks for sharing and keep the yummy recipes coming 🙂

  2. Before the most recent storm my husband had me baking anything I could before the power went out. His biggest fear- that he wouldn’t have any fresh-baked treats for a few days. Now that we have survived the storm and our electric is back (9 days later) I think I will bake this up for him. I’ll have to add chocolate chips, since he will probably think it is too healthy without 🙂

    • After 9 days without power you deserve all the chocolate chips you want! You deserve to eat this in a toasty warm house with lights on while watching a movie! Yay for electricity!

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