Pumpkin-Raisin Quick Bread

Pumpkin-raisin Quick Bread

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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


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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

How to Make Pumpkin-Raisin Quick Bread


  1. Preheat oven to 350 degrees. Grease a 9 x 5-inch loaf pan.
  2. Mix together flour, baking soda, ginger, nutmeg and salt.
  3. Beat 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.
  4. Spoon batter into prepared pan; smooth top.
  5. Bake bread until top is golden and a toothpick inserted in the center comes out clean, 1 hour.
  6. transfer pan to a wire rack to cool for 5 minutes. Turn bread out onto wire rack to cool completely
  7. To 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.

Printable Recipe Card

About Pumpkin-Raisin Quick Bread

Course/Dish: Sweet Breads
Main Ingredient: Bread
Regional Style: American
Other Tags: Quick & Easy For Kids

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