California Pumpkin Raisin Bread
A moist, caramelized pumpkin loaf studded with raisins, spiced with cinnamon and nutmeg—perfect for autumn breakfasts or cozy afternoon tea, especially for those who love a sweet, hearty treat.
Ingredients
Instructions
- Mix oil, sugar, and eggs in a large bowl until well combined.
- Add pumpkin, water, cinnamon, nutmeg, and salt; blend until smooth.
- In a separate bowl, combine flour and baking soda, then stir in raisins.
- Fold the dry mixture into the creamed pumpkin mixture, mixing until just incorporated.
- Grease four 1‑pound coffee cans (or two loaf pans) and pour the batter evenly into them.
- Bake at 350°F for about 1 hour or until a toothpick inserted in the center comes out clean.
- Let the loaves cool upright for 15 minutes, then remove from the cans and allow to cool completely.
Tips & Substitutions
For a moist and flavorful bread, ensure you use canned pumpkin puree rather than fresh pumpkin. If you want to reduce sugar, try substituting half the sugar with applesauce. You can also add chopped walnuts or pecans for added texture. If you're looking for a twist, consider adding a pinch of ginger or cloves alongside the cinnamon and nutmeg.
Serving Suggestions
This bread is delicious served warm with a pat of butter or cream cheese. It pairs beautifully with a hot cup of tea or coffee for breakfast or an afternoon snack. Consider serving it alongside a light salad, such as a Quick Unmolded Salad, to balance the sweetness. For a festive touch, sprinkle with powdered sugar before serving.
Storage & Reheating
Store any leftover pumpkin raisin bread in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and freeze it for up to three months. To reheat, simply thaw at room temperature and warm in the oven at 350°F for about 10 minutes for a fresh-out-of-the-oven taste.
Nutrition & Diet Analysis (per serving)
Each serving of California Pumpkin Raisin Bread contains roughly 1236 calories, with 14g protein, 126g carbohydrates, and 79g fat. It is an excellent source of vitamin A (148% of the Daily Value), dietary fiber (88% of the Daily Value), and iron (38% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 1326mg per serving (58% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin, but it requires more preparation. You'll need to cook and puree the pumpkin, ensuring it is well-drained to avoid excess moisture in the bread. Canned pumpkin puree is often more convenient and provides consistent results for this recipe.
What can I substitute for raisins?
If you're not a fan of raisins, you can substitute them with dried cranberries, chopped dates, or even chocolate chips for a sweeter twist. Each option will change the flavor profile slightly, but they'll all add delicious sweetness and texture to your bread.
How do I know when the bread is done baking?
To check if the bread is done, insert a toothpick into the center; it should come out clean or with just a few moist crumbs. If the toothpick comes out with wet batter, continue baking for an additional 5-10 minutes, checking periodically until it’s fully baked.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).