Pumpkin-raisin Quick Bread Recipe

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Pumpkin-Raisin Quick Bread

billy haze


Serve this bread with a cinnamon-flavored sweet butter and a cup of mulled cider . a recipe conversion to make muffins instead follows the bread recipe

☆☆☆☆☆ 0 votes
Makes one loaf
20 Min
1 Hr


1 1/2 c
all-purpose flour
1 tsp
baking soda
1 tsp
ground ginger
1/2 tsp
ground nutmeg
1/2 tsp
1 c
granulated sugar
1 stick
butter, melted and cooled
1 c
canned pumpkin puree
2 large
2 Tbsp
grated orange peel
1 tsp
vanilla extract
1/2 c
dark raisins


1Preheat oven to 350 degrees. Grease a 9 x 5-inch loaf pan.
2Mix together flour, baking soda, ginger, nutmeg and salt.
3Beat together sugar, butter, pumpkin puree, and vanilla at medium speed until light and creamy. At low speed, beat in flour mixture until a lumpy batter forms. (Do Not Overmix) Stir in Raisins.
4Spoon batter into prepared pan; smooth top.
5Bake bread until top is golden and a toothpick inserted in the center comes out clean, 1 hour.
6transfer pan to a wire rack to cool for 5 minutes. Turn bread out onto wire rack to cool completely
7To make Muffins: Grease 12 standard size muffin-pan cups or paper liners. spoon batter into prepared pan, filling cups 2/3 full. Bake until golden brown . 20 minutes.

About this Recipe

Course/Dish: Sweet Breads
Main Ingredient: Bread
Regional Style: American
Other Tags: Quick & Easy, For Kids
Hashtags: #pumpkin, #Raisin Quick