Raisin Pumpkin Or Squash Bread
A moist, flavorful pumpkin or squash bread infused with warm spices and raisins, perfect for breakfast or a cozy snack, appealing to all pumpkin lovers.
Ingredients
Instructions
- Cream together margarine, sugar, and egg.
- Add cooked or canned pumpkin or squash to the mixture.
- Add the dry ingredients: flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- Add pineapple or orange juice and raisins to the batter.
- Pour the batter into a greased loaf pan.
- Bake at 350°F (175°C) for about 60 minutes or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a richer flavor, consider using brown sugar instead of white sugar. You can substitute half of the flour with whole wheat flour for added nutrients. If you prefer a nutty twist, add chopped walnuts or pecans. Make sure to measure the pumpkin or squash accurately for the best texture. If you love pumpkin flavors, try pairing this bread with Pumpkin Cake With Caramel Sauce.
Serving Suggestions
This delicious bread is perfect for breakfast or as a snack. Serve it warm with a pat of butter or a drizzle of honey. It pairs beautifully with a cup of coffee or tea. For a delightful brunch, consider serving it alongside Mimi'S Waffles or fresh fruit salad for a vibrant spread.
Storage & Reheating
Store any leftover bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap the bread tightly in plastic wrap and freeze for up to 3 months. To reheat, thaw overnight in the refrigerator, then warm in the oven at 350°F (175°C) for about 10 minutes to restore moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Raisin Pumpkin Or Squash Bread contains roughly 572 calories, with 7g protein, 76g carbohydrates, and 28g fat. It is a good source of iron (16% of the Daily Value), protein (14% of the Daily Value), and calcium (13% of the Daily Value). Note that it is relatively high in sodium, at 1379mg per serving (60% 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 puree it until smooth before adding it to the batter. This will keep the texture light and fluffy. Just be sure to measure it accurately to match the recipe's volume requirements.
How can I make this recipe vegan?
To make this bread vegan, substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water). You can also replace the margarine with a plant-based butter or applesauce to keep it moist without using dairy.
What can I do if my bread is too dry?
If your bread turns out dry, it may be due to overbaking or too much flour. To fix this in the future, try reducing the flour slightly or checking for doneness a few minutes earlier. Adding a bit of extra juice could also help maintain moisture in the batter.
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).