Pumpkin Raisin Bread

Pumpkin Raisin Bread

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Lynda Sweezey


Nice for Thanksgiving along with your homemade rolls

You make this bread 1 day ahead so the flavors mellow a bit.


★★★★★ 1 vote

makes 2 loaves
20 Min
1 Hr


  • 2 c
  • 1
    16 oz can pumpin.(plain pumpkin)
  • 1 c
    canola oil
  • 2/3 c
  • 2 large
  • 3 1/2 c
  • 2 tsp
    baking soda
  • 1 1/2 tsp
  • 1 1/2 tsp
  • 2 c
    dark seedless raisins..dusted in flour
  • 1 c
    chopped nuts....optional

How to Make Pumpkin Raisin Bread


  1. Preheat oven to 350. Spray your pans with cooking spray,dust with flour
    In a large bowl with a mixer,beat sugar,pumpkin,oil,water,and eggs.
  2. Beat in 1 cup flour,B.soda,salt & cinnamon.
    Gradually stir in remaining flour until smooth.
    With a spoon,stir in raisins and nuts.
    Divide batter up between your pans.
    Bake 1 hour or until a toothpick comes out clean.
    Cool in pans 10 min.Remove.

    Let loaves stand overnight,before slicing to allow flavors to mellow. Cover with a clean linen towel.

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