Pumpkin-Raisin Loaves
Pumpkin-Raisin Loaves offer a moist, flavorful treat combining the sweetness of pumpkin and raisins with warm pumpkin pie spice. Perfect for breakfast or as a snack, this quick bread appeals to pumpkin lovers and those seeking a cozy, seasonal baked good that’s easy to prepare and delicious.
Ingredients
Instructions
- In a mixing bowl, combine the canned pumpkin, water, egg, and pumpkin pie spice.
- Add the apple-cinnamon muffin mix and raisins to the bowl.
- Stir until the mixture is moistened and well blended.
- Pour the batter into a greased loaf pan.
- Bake at 350°F (175°C) for about 40 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool slightly before removing from the pan and slicing.
Tips & Substitutions
For a moister loaf, consider adding 1/4 cup of vegetable oil or melted butter to the wet ingredients. You can substitute the raisins with chocolate chips for a sweeter flavor or dried cranberries for a tart twist. If you don't have pumpkin pie spice, a mix of cinnamon and nutmeg will work well. This recipe is inspired by American recipes that celebrate fall flavors.
Serving Suggestions
These pumpkin-raisin loaves are delightful on their own but can be served with a pat of butter or cream cheese for extra richness. Pair them with a warm cup of coffee or tea for a cozy breakfast or snack. They also make a great addition to a fall brunch spread, along with dishes like Sherry Pumpkin Chiffon Pie.
Storage & Reheating
Once cooled, store the pumpkin-raisin loaves in an airtight container at room temperature for up to three days. For longer storage, wrap them tightly in plastic wrap and place in the freezer, where they can last for up to three months. To reheat, simply thaw and warm in the oven at 350°F (175°C) for about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Pumpkin-Raisin Loaves contains roughly 181 calories, with 3g protein, 38g carbohydrates, and 4g fat. It is an excellent source of vitamin A (45% of the Daily Value) and iron (23% of the Daily Value), and a good source of dietary fiber and calcium. It also contributes 4g of dietary fiber toward your daily target.
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 make this recipe gluten-free?
Yes, you can use a gluten-free muffin mix to make this recipe gluten-free. Just ensure that all your other ingredients are also gluten-free, including the canned pumpkin and spices. The texture may differ slightly, but the flavors will still shine through.
How can I make this recipe healthier?
To make the pumpkin-raisin loaves healthier, consider reducing the sugar content by using a lower-sugar muffin mix or replacing some of the sugar with unsweetened applesauce. You can also add nuts or seeds for added nutrition and crunch.
Can I add nuts to the batter?
Absolutely! Chopped walnuts or pecans can enhance the texture and flavor of the loaves. Just fold in about 1/2 cup of your preferred nuts along with the raisins for a delightful crunch in every bite.
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).