Pumpkin Raisin Nut Bread
A moist, flavorful pumpkin bread with raisins and pecans, perfect for autumn mornings or holiday gatherings, offering warm spices and comforting textures.
Ingredients
Instructions
- Preheat oven to 350°F.
- Grease and flour 3 (8 1/2-inch) loaf pans.
- Combine oil, eggs, water, and pumpkin in a mixing bowl.
- Sift together dry ingredients in another bowl.
- Make a well in the center of dry ingredients and add pumpkin mixture.
- Blend just until dry ingredients are moistened.
- Stir in chopped pecans and seedless raisins.
- Turn batter into prepared pans.
- Bake in the preheated oven for about 1 hour.
Tips & Substitutions
For a lighter texture, consider substituting half of the oil with unsweetened applesauce. Ensure your pumpkin is well-drained to prevent excess moisture. If you prefer a different nut, walnuts can be used instead of pecans. For added flavor, experiment with a splash of vanilla extract. This bread can also be made using whole wheat flour for a healthier twist.
Serving Suggestions
This Pumpkin Raisin Nut Bread is delightful served warm with a pat of butter or cream cheese. It pairs beautifully with a cup of coffee or tea for breakfast or an afternoon snack. For a festive touch, serve it alongside a fruit salad or a scoop of vanilla ice cream for dessert. Consider browsing more American recipes for seasonal inspirations.
Storage & Reheating
Once completely cooled, wrap the bread tightly in plastic wrap or foil and store it at room temperature for up to 3 days. For longer storage, place the wrapped bread in an airtight container in the freezer for up to 3 months. To reheat, simply thaw overnight in the refrigerator and warm slices in the toaster or microwave before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Pumpkin Raisin Nut Bread contains roughly 646 calories, with 9g protein, 134g carbohydrates, and 12g fat. It is an excellent source of dietary fiber (32% of the Daily Value), potassium (22% of the Daily Value), and iron (21% of the Daily Value), and a good source of protein and calcium. Note that it is relatively high in sodium, at 1504mg per serving (65% 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?
Absolutely! If using fresh pumpkin, make sure to cook and mash it thoroughly to achieve the right consistency. Roast or steam the pumpkin until tender, then mash it well before measuring. This can enhance the flavor and freshness of your bread.
How can I make this recipe gluten-free?
To make this Pumpkin Raisin Nut Bread gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Be sure to include xanthan gum if your blend doesn't already contain it, as this will help mimic the texture of traditional flour.
What can I add for extra flavor?
You can enhance the flavor by adding a teaspoon of vanilla extract or a handful of chocolate chips. A dash of ginger or cloves can also complement the spices. For a twist, try incorporating dried cranberries or chopped dried apricots along with the raisins.
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).