Pumpkin Raisin Bread
A moist, flavorful pumpkin bread with raisins and warm cinnamon, perfect for fall mornings or cozy gatherings, offering a delightful blend of sweet and spiced notes.
Ingredients
Instructions
- Cream together sugar and shortening.
- Add eggs and vanilla, then blend well.
- Mix in pumpkin.
- In a separate bowl, combine all dry ingredients: baking powder, baking soda, cinnamon, salt, and flour.
- Gradually add dry ingredients to the wet mixture, mixing until just combined.
- Pour batter evenly into two well oiled bread pans.
- Bake at 350°F (175°C) for 45 minutes to 1 hour, until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a moist loaf, be careful not to overmix the batter once you add the dry ingredients. You can substitute applesauce for half of the shortening to reduce fat without sacrificing moisture. If raisins aren't your favorite, consider using dried cranberries or chopped nuts for a different texture. Adding a pinch of nutmeg can enhance the flavor profile beautifully.
Serving Suggestions
Enjoy this pumpkin raisin bread as a delightful breakfast or snack. It pairs beautifully with Creamy Salad Dressing(For Potato Salad) for a savory contrast. Serve it alongside a warm cup of tea or coffee, or use it as a base for French toast. Consider adding a smear of cream cheese or butter on top for extra richness.
Storage & Reheating
Store the pumpkin raisin bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. To reheat, simply slice and warm individual pieces in the microwave for 15-20 seconds or toast them for a crispy edge.
Nutrition & Diet Analysis (per serving)
Each serving of Pumpkin Raisin Bread contains roughly 563 calories, with 2g protein, 23g carbohydrates, and 46g fat. It is an excellent source of vitamin A (58% of the Daily Value) and vitamin C (21% of the Daily Value), and a good source of dietary fiber and calcium. Note that it is relatively high in sodium, at 1542mg per serving (67% 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 puree instead of canned. Simply roast or steam pumpkin, then blend it until smooth. Make sure to drain any excess moisture to maintain the right consistency in the bread.
How can I make this recipe gluten-free?
To make gluten-free pumpkin raisin bread, substitute all-purpose flour with a gluten-free flour blend. Ensure the blend has xanthan gum for proper structure. Adjust baking time slightly, as gluten-free breads may require a bit longer to bake.
What can I add to enhance the flavor?
For added depth, consider mixing in chopped walnuts, pecans, or a handful of chocolate chips. A teaspoon of pumpkin pie spice can also elevate the flavors, making it even more aromatic and festive.
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).