Pumpkin, Raisin And Nut Bread
A moist, flavorful pumpkin bread with raisins and nuts, perfect for autumn gatherings or cozy mornings, blending warm spices and sweet fruit for a comforting treat.
Ingredients
Instructions
- Preheat the oven to 350°F.
- Grease and flour 3 loaf pans.
- Combine vegetable oil, beaten eggs, water, and mashed pumpkin in a bowl.
- Sift together flour, salt, nutmeg, baking powder, cinnamon, and sugar into a mixing bowl.
- Make a well in the center of the dry ingredients and add the pumpkin mixture, blending until moist.
- Stir in raisins and chopped nuts.
- Pour the batter into the prepared loaf pans.
- Bake for 1 hour at 350°F.
Tips & Substitutions
For a richer flavor, consider using brown sugar instead of white sugar. You could also substitute applesauce for half of the oil to reduce calories. If you prefer a different spice profile, try adding ginger or allspice. Ensure your pumpkin is well-mashed to avoid lumps in the batter. This recipe is forgiving, so feel free to adjust the nuts and raisins based on your preferences.
Serving Suggestions
This bread is delightful on its own or served with a spread of cream cheese for added richness. For a cozy breakfast, pair it with a cup of coffee or tea. It also makes a great addition to brunch alongside dishes like Lenas Bread Pudding or Play Group Muffins. Consider slicing it and toasting it for a warm treat.
Storage & Reheating
Store leftover Pumpkin, Raisin And Nut Bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week. You can also freeze the bread for up to 3 months. To reheat, slice and warm in a toaster oven or microwave until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Pumpkin, Raisin And Nut Bread contains roughly 625 calories, with 8g protein, 83g carbohydrates, and 31g fat. It is an excellent source of vitamin A (64% of the Daily Value), calcium (27% of the Daily Value), and dietary fiber (22% of the Daily Value), and a good source of iron and protein. Note that it is relatively high in sodium, at 1263mg per serving (55% 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 ensure it's well-cooked and mashed to achieve the right consistency. Roast or boil the pumpkin until tender, then mash it thoroughly. This will give your bread a fresh flavor, but remember that the moisture content might vary slightly from canned pumpkin.
What type of nuts work best in this recipe?
Walnuts and pecans are excellent choices as they complement the flavors of the pumpkin and spices well. You can also use almonds for a different texture or even omit the nuts entirely for a nut-free version. Just make sure to adjust the quantity accordingly if you decide to include different nuts.
How can I adjust the sweetness of the bread?
To adjust the sweetness, you can reduce the sugar by up to half a cup without significantly affecting the texture. Alternatively, you could replace some of the sugar with mashed ripe bananas or unsweetened applesauce for a natural sweetness. Just be mindful of how these substitutions may affect the moisture content.
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).