This pumpkin raisin bread is so moist and tasty so it is perfect for breakfast or dessert with a cup of coffee.
Every year my mother-in-law makes this amazing pumpkin raisin bread and gives them to friends and family or she wraps them tight with plastic wrap and freezes them to be able to give as a gift at any time.
The golden raisins are the perfect addition to compliment the pumpkin flavor. You could even use pumpkin pie spice in place of the cinnamon to give it an extra boost of flavor.
The original recipe is very old so it actually calls for the the bread to be baked in three metal coffee cans. Well we can’t do that these days so loaf pans it is. The bake time will depend on what size pan you use.
You can use any kind of nuts that you would like but I use pecans because they are so readily available where I live.
- 2 cups sugar
- 2 cups pumpkin puree
- 4 eggs
- 1 and 1/2 cup vegetable oil
- 3 cups all purpose flour
- 1 teaspoon vanilla
- 1 tablespoon cinnamon
- 1 teaspoon salt
- 2 teaspoon baking powder
- 2 teaspoon baking soda
- 1/2 cup chopped nuts
- 1/2 cup golden raisins
- Preheat oven to 350F degrees.
- Grease and flour (or line) 3 loaf pans.
- Mix all ingredients except the nuts and raisins until well blended.
- Add the nuts and raisins.
- Pour mixture into loaf pans.
- Bake for 35 to 40 minutes until golden brown and cooked in the middle.
Amount Per Serving: Calories: 209Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 31mgSodium: 255mgCarbohydrates: 34gFiber: 2gSugar: 19gProtein: 4g