Pueblo Pumpkin Raisin Bread
A moist, flavorful pumpkin raisin bread infused with warm spices, perfect for cozy mornings or autumn gatherings, offering a delightful blend of sweetness and spice.
Ingredients
Instructions
- Sift together the flour, baking powder, cinnamon, nutmeg, and salt.
- Stir in the raisins.
- Mix together the canned pumpkin, light brown sugar, melted butter, and lightly beaten eggs.
- Add the flour mixture to the pumpkin mixture and blend well.
- Pour the batter into two oiled 8 x 4-inch loaf pans.
- Bake at 350°F (175°C) for 1 hour.
Tips & Substitutions
For a lighter texture, consider using cake flour instead of all-purpose flour. If you're out of raisins, chopped dates or cranberries can be a delicious substitute. To enhance the spices, add a pinch of ground ginger or allspice. Ensure your butter is cooled slightly before mixing to avoid cooking the eggs. This bread can be made ahead and frozen for later enjoyment.
Serving Suggestions
This pumpkin raisin bread is delightful on its own but can be served with a pat of butter or cream cheese for extra richness. It pairs beautifully with a warm beverage like chai or coffee. For a festive touch, serve alongside Andrea'S Corn Casserole for a hearty meal or as a sweet treat after a savory dinner.
Storage & Reheating
Store leftover pumpkin raisin bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. For longer storage, wrap tightly in plastic wrap and freeze for up to 3 months. To reheat, slice and warm in a toaster or microwave for a few seconds until just heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Pueblo Pumpkin Raisin Bread contains roughly 222 calories, with 4g protein, 35g carbohydrates, and 8g fat. It is a good source of vitamin A (19% of the Daily Value) and iron (11% of the Daily Value). Note that it is relatively high in sodium, at 615mg per serving (27% 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 make sure to cook and puree it until smooth. You'll need about 2 cups of fresh pumpkin to replace the 1 3/4 cups of canned pumpkin. The texture and flavor may be slightly different, but it will still be delicious!
How can I make this recipe gluten-free?
To make gluten-free pumpkin raisin bread, substitute the all-purpose flour with a gluten-free flour blend. Ensure that your baking powder is gluten-free as well. The texture may vary slightly, so you might want to add a bit of xanthan gum to help with the structure.
Can I add nuts to this recipe?
Absolutely! Chopped walnuts or pecans can add a nice crunch and flavor. Just fold in about 1 cup of chopped nuts along with the raisins for a delicious variation. This will complement the spices and sweet pumpkin beautifully.
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).