25+ Irresistible Pumpkin Raisin Bread Recipes for Every Occasion

As the leaves begin to change and the air turns crisp, there’s nothing quite like the warm aroma of freshly baked bread wafting through your home.

Pumpkin raisin bread is a delightful seasonal treat that perfectly captures the essence of fall.

The combination of sweet pumpkin puree and plump raisins creates a moist and flavorful loaf that can be enjoyed for breakfast, as a snack, or even as a dessert.

In this article, we’ve gathered over 25 unique and delicious pumpkin raisin bread recipes that cater to various tastes and dietary preferences.

Whether you’re looking for a classic recipe, something gluten-free, or a loaf infused with spices, you’re sure to find the perfect pumpkin raisin bread to bake this season.

Let’s dive into the wonderful world of pumpkin raisin bread and discover your next favorite recipe!

25+ Irresistible Pumpkin Raisin Bread Recipes for Every Occasion

Pumpkin raisin bread is not just a seasonal favorite; it’s a versatile dish that can be customized to suit your palate and dietary needs.

With over 25 recipes to choose from, you can experiment with different ingredients, textures, and flavors, ensuring that there’s a delicious loaf for everyone.

Whether you prefer a traditional take or are in the mood for something adventurous, each recipe brings its own unique charm to your kitchen.

So, gather your ingredients and get ready to enjoy the comforting, homey feeling that comes from baking your very own pumpkin raisin bread.

These recipes will not only fill your home with delightful aromas but will also provide you with warm, delicious loaves to share with family and friends.

Pumpkin Raisin Bread with Walnuts

This pumpkin raisin bread is a moist, flavorful loaf infused with the rich taste of pumpkin and the delightful crunch of walnuts. It’s perfect for breakfast or an afternoon snack, and it’s an excellent way to use up leftover pumpkin puree.

Ingredients:

• 1 cup pumpkin puree
• 1/2 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1/3 cup vegetable oil
• 2 large eggs
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 cup raisins
• 1/2 cup chopped walnuts

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
2. In a large mixing bowl, combine the pumpkin puree, granulated sugar, brown sugar, vegetable oil, and eggs. Mix until well blended.
3. In another bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
4. Gradually add the dry ingredients to the pumpkin mixture, stirring until just combined. Be careful not to overmix.
5. Fold in the raisins and walnuts until evenly distributed.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This pumpkin raisin bread with walnuts is not only delicious but also nutritious, thanks to the pumpkin and walnuts packed with vitamins and healthy fats. Enjoy it warm with a pat of butter or as is; either way, it’s a wholesome treat that will warm your heart on chilly days.

Spiced Pumpkin Raisin Bread

This spiced pumpkin raisin bread combines aromatic spices with the sweetness of raisins, creating a delightful aroma while baking. It’s a perfect complement to a cup of tea or coffee and is sure to impress your family and friends.

Ingredients:

• 1 cup pumpkin puree
• 3/4 cup granulated sugar
• 1/4 cup brown sugar, packed
• 1/2 cup vegetable oil
• 2 large eggs
• 1 1/2 cups whole wheat flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/2 cup raisins

Instructions:

1. Preheat your oven to 350°F (175°C) and lightly grease a 9×5-inch loaf pan.
2. In a large bowl, mix the pumpkin puree, granulated sugar, brown sugar, vegetable oil, and eggs until well combined.
3. In a separate bowl, sift together the whole wheat flour, baking soda, baking powder, salt, cinnamon, ginger, and cloves.
4. Slowly add the dry ingredients to the pumpkin mixture, stirring gently until just mixed.
5. Fold in the raisins until they are evenly distributed throughout the batter.
6. Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
7. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack.

The spiced pumpkin raisin bread offers a delightful balance of sweetness and warmth from the spices, making it an excellent choice for autumn gatherings or cozy nights in. Slice it thick and serve it toasted with a little butter or cream cheese for an extra special treat.

Vegan Pumpkin Raisin Bread

This vegan pumpkin raisin bread is moist, fluffy, and packed with flavor. It’s an excellent option for those who prefer plant-based recipes but still want to enjoy the seasonal goodness of pumpkin bread.

Ingredients:

• 1 cup pumpkin puree
• 1/2 cup maple syrup
• 1/4 cup coconut oil, melted
• 1/4 cup almond milk (or any non-dairy milk)
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 cup raisins

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a mixing bowl, combine the pumpkin puree, maple syrup, melted coconut oil, almond milk, and vanilla extract. Whisk until well mixed.
3. In a separate bowl, combine the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
4. Gradually mix the dry ingredients into the wet ingredients until just combined. Be careful not to overmix.
5. Gently fold in the raisins.
6. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
7. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.

This vegan pumpkin raisin bread is a fantastic way to enjoy a classic favorite without any animal products. The combination of maple syrup and pumpkin creates a naturally sweet and moist loaf, perfect for breakfast or as a midday snack. Serve it with a cup of herbal tea or a glass of almond milk for a delightful treat.

Pumpkin Raisin Bread with Cream Cheese Swirl

This pumpkin raisin bread features a luscious cream cheese swirl that adds a rich, tangy contrast to the sweet pumpkin bread. It’s perfect for a special brunch or a delightful dessert.

Ingredients:

• For the bread:
  • 1 cup pumpkin puree
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 cup raisins
• For the cream cheese swirl:
  • 8 oz cream cheese, softened
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large bowl, mix the pumpkin puree, granulated sugar, brown sugar, vegetable oil, and eggs until well combined.
3. In another bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
4. Gradually mix the dry ingredients into the pumpkin mixture, stirring until just combined. Fold in the raisins.
5. In a separate bowl, beat the cream cheese, granulated sugar, egg, and vanilla extract until smooth and creamy.
6. Pour half of the pumpkin batter into the prepared loaf pan. Spoon half of the cream cheese mixture on top, and swirl it gently with a knife. Pour the remaining pumpkin batter over this and top with the rest of the cream cheese mixture, swirling again.
7. Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean.
8. Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This pumpkin raisin bread with a cream cheese swirl elevates your traditional pumpkin bread into something truly special. The creamy filling provides a delightful surprise in every slice, making it an irresistible treat for gatherings or as a comforting snack at home.

Healthy Pumpkin Raisin Bread

This healthier version of pumpkin raisin bread uses whole wheat flour and natural sweeteners, making it a nutritious choice without sacrificing flavor. It’s a great way to enjoy the season’s best ingredients while keeping it wholesome.

Ingredients:

• 1 cup pumpkin puree
• 1/2 cup honey or maple syrup
• 1/4 cup unsweetened applesauce
• 1/4 cup coconut oil, melted
• 2 large eggs
• 1 1/2 cups whole wheat flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/2 cup raisins

Instructions:

1. Preheat the oven to 350°F (175°C) and lightly grease a 9×5-inch loaf pan.
2. In a large bowl, combine the pumpkin puree, honey (or maple syrup), applesauce, melted coconut oil, and eggs. Mix until well blended.
3. In a separate bowl, whisk together the whole wheat flour, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg.
4. Gradually add the dry ingredients to the pumpkin mixture, stirring gently until just combined. Fold in the raisins.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack.

This healthy pumpkin raisin bread is not only delicious but also packed with fiber and natural sweetness, making it a guilt-free option for breakfast or an afternoon pick-me-up. Enjoy it toasted with a light spread of nut butter or on its own for a nutritious treat.

Chocolate Chip Pumpkin Raisin Bread

This indulgent pumpkin raisin bread combines the rich flavors of chocolate with the sweetness of raisins and the earthiness of pumpkin. It’s a delightful twist on traditional pumpkin bread and perfect for those with a sweet tooth.

Ingredients:

• 1 cup pumpkin puree
• 1/2 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1/2 cup vegetable oil
• 2 large eggs
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 cup raisins
• 1/2 cup semi-sweet chocolate chips

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large mixing bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, vegetable oil, and eggs until smooth.
3. In a separate bowl, combine the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
4. Gradually stir the dry ingredients into the wet mixture until just combined. Gently fold in the raisins and chocolate chips.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean.
7. Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack.

This chocolate chip pumpkin raisin bread is a decadent treat that perfectly balances the flavors of chocolate and pumpkin. It’s perfect for dessert or as a sweet addition to breakfast. Serve it warm with a cup of coffee or tea for a delightful experience.

Pumpkin Raisin Bread with Oats and Chia Seeds

This wholesome pumpkin raisin bread is packed with fiber from oats and chia seeds, making it a nutritious option for breakfast or an afternoon snack. The combination of pumpkin and raisins adds natural sweetness and moisture, resulting in a delightful loaf.

Ingredients:

• 1 cup pumpkin puree
• 1/2 cup honey or maple syrup
• 1/3 cup coconut oil, melted
• 2 large eggs
• 1 1/2 cups whole wheat flour
• 1/2 cup rolled oats
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 tablespoon chia seeds
• 1/2 cup raisins

Instructions:

1. Preheat your oven to 350°F (175°C) and lightly grease a 9×5-inch loaf pan.
2. In a large bowl, whisk together the pumpkin puree, honey (or maple syrup), melted coconut oil, and eggs until smooth.
3. In a separate bowl, combine the whole wheat flour, rolled oats, baking soda, baking powder, salt, cinnamon, nutmeg, and chia seeds.
4. Gradually add the dry ingredients to the pumpkin mixture, stirring until just combined. Fold in the raisins.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack.

This pumpkin raisin bread with oats and chia seeds is not only nutritious but also incredibly satisfying. The oats provide a hearty texture, while the chia seeds add a nice crunch and a boost of omega-3 fatty acids. Perfect for busy mornings, this bread can be enjoyed plain or toasted with your favorite nut butter.

Maple Pecan Pumpkin Raisin Bread

This maple pecan pumpkin raisin bread combines the flavors of maple syrup and toasted pecans, adding a delightful crunch and sweetness to the traditional pumpkin bread. It’s an excellent choice for a cozy brunch or as a dessert.

Ingredients:

• 1 cup pumpkin puree
• 1/2 cup maple syrup
• 1/4 cup vegetable oil
• 2 large eggs
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 cup raisins
• 1/2 cup chopped pecans, toasted

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large bowl, mix together the pumpkin puree, maple syrup, vegetable oil, and eggs until well combined.
3. In another bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the raisins and toasted pecans.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack.

This maple pecan pumpkin raisin bread is a delightful blend of flavors and textures. The toasted pecans add a wonderful crunch, while the maple syrup enhances the sweetness of the pumpkin. Enjoy it as a special treat with coffee or tea, or serve it as a dessert with a dollop of whipped cream.

Pumpkin Raisin Bread with Coconut Flakes

This tropical-inspired pumpkin raisin bread features shredded coconut, adding a unique twist to the classic recipe. The coconut pairs beautifully with the pumpkin and raisins, creating a moist and flavorful loaf.

Ingredients:

• 1 cup pumpkin puree
• 1/2 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1/3 cup coconut oil, melted
• 2 large eggs
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 cup raisins
• 1/2 cup unsweetened shredded coconut

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large bowl, mix together the pumpkin puree, granulated sugar, brown sugar, melted coconut oil, and eggs until well blended.
3. In another bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
4. Gradually add the dry ingredients to the pumpkin mixture, stirring until just combined. Fold in the raisins and shredded coconut.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack.

This pumpkin raisin bread with coconut flakes offers a delightful tropical flavor that is both refreshing and comforting. The shredded coconut adds a chewy texture that complements the soft bread beautifully. Enjoy this bread toasted with a little butter or on its own as a delicious snack throughout the day.

Pumpkin Raisin Bread with Ginger and Orange Zest

This aromatic pumpkin raisin bread is infused with fresh ginger and orange zest, adding a zesty brightness that beautifully complements the warm flavors of pumpkin. It’s perfect for a festive brunch or as a special treat during the holiday season.

Ingredients:

• 1 cup pumpkin puree
• 1/2 cup granulated sugar
• 1/4 cup brown sugar, packed
• 1/3 cup vegetable oil
• 2 large eggs
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 tablespoon freshly grated ginger
• Zest of 1 orange
• 1/2 cup raisins

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large bowl, mix together the pumpkin puree, granulated sugar, brown sugar, vegetable oil, and eggs until well combined.
3. In another bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
4. Gradually add the dry ingredients to the pumpkin mixture, stirring until just combined. Fold in the grated ginger, orange zest, and raisins.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean.
7. Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack.

This pumpkin raisin bread with ginger and orange zest is a refreshing take on traditional pumpkin bread. The zesty notes of orange and the warmth of ginger create a fragrant loaf that’s perfect for sharing during holiday gatherings or enjoying as a snack throughout the day.

Pumpkin Raisin Bread with Almond Flour

This gluten-free pumpkin raisin bread made with almond flour offers a rich, moist texture while being a healthier alternative. It’s a wonderful option for those with dietary restrictions who still want to indulge in the flavors of fall.

Ingredients:

• 1 cup pumpkin puree
• 1/2 cup honey or maple syrup
• 1/4 cup coconut oil, melted
• 3 large eggs
• 1 1/2 cups almond flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 cup raisins

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large bowl, whisk together the pumpkin puree, honey (or maple syrup), melted coconut oil, and eggs until well combined.
3. In another bowl, mix together the almond flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
4. Gradually add the dry ingredients to the pumpkin mixture, stirring until just combined. Gently fold in the raisins.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
7. Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack.

This pumpkin raisin bread made with almond flour is a deliciously nutty and moist alternative that everyone can enjoy, regardless of dietary needs. The sweetness from honey or maple syrup pairs beautifully with the pumpkin and raisins, making it a comforting treat for any time of year.

Pumpkin Raisin Bread with Cardamom and Pistachios

This exotic pumpkin raisin bread incorporates the warm spice of cardamom and the crunch of pistachios, creating a unique flavor profile that sets it apart. It’s a beautiful addition to any holiday table or a wonderful snack for a special occasion.

Ingredients:

• 1 cup pumpkin puree
• 1/2 cup granulated sugar
• 1/4 cup brown sugar, packed
• 1/3 cup vegetable oil
• 2 large eggs
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cardamom
• 1/2 cup raisins
• 1/2 cup chopped pistachios, toasted

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large bowl, mix together the pumpkin puree, granulated sugar, brown sugar, vegetable oil, and eggs until well blended.
3. In another bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cardamom.
4. Gradually mix the dry ingredients into the pumpkin mixture, stirring until just combined. Gently fold in the raisins and chopped pistachios.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack.

This pumpkin raisin bread with cardamom and pistachios is a fragrant and flavorful treat that brings a touch of sophistication to your baking. The aromatic cardamom pairs perfectly with the pumpkin, while the pistachios add a delightful crunch, making this bread an excellent choice for special gatherings or as a unique gift for friends and family.

Pumpkin Raisin Bread with Spiced Rum

This pumpkin raisin bread incorporates a splash of spiced rum, giving it a delightful depth of flavor. The rum enhances the sweetness of the pumpkin and raisins, creating a moist and aromatic loaf that’s perfect for gatherings or as a special treat for yourself.

Ingredients:

• 1 cup pumpkin puree
• 1/2 cup granulated sugar
• 1/4 cup brown sugar, packed
• 1/2 cup vegetable oil
• 2 large eggs
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 cup spiced rum
• 1/2 cup raisins

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large bowl, mix together the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and spiced rum until well combined.
3. In another bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
4. Gradually add the dry ingredients to the pumpkin mixture, stirring until just combined. Fold in the raisins.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack.

This pumpkin raisin bread with spiced rum is a festive twist on a classic recipe. The addition of rum provides a warm, spiced flavor that makes each slice feel special. Serve it with coffee or tea for a cozy afternoon treat or enjoy it as a festive dessert during the holiday season.

Pumpkin Raisin Bread with Nutmeg and Walnuts

This recipe for pumpkin raisin bread adds the crunch of walnuts and a hint of nutmeg, enhancing the flavors of pumpkin and raisins. It’s a wholesome option for breakfast or an afternoon snack, providing both texture and flavor.

Ingredients:

• 1 cup pumpkin puree
• 1/2 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1/3 cup vegetable oil
• 2 large eggs
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 cup raisins
• 1/2 cup chopped walnuts, toasted

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large bowl, mix together the pumpkin puree, granulated sugar, brown sugar, vegetable oil, and eggs until well combined.
3. In another bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
4. Gradually add the dry ingredients to the pumpkin mixture, stirring until just combined. Gently fold in the raisins and toasted walnuts.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack.

This pumpkin raisin bread with nutmeg and walnuts offers a delightful crunch alongside the soft bread. The toasted walnuts enhance the flavors, making each bite a comforting experience. Enjoy it fresh out of the oven or toasted with a little butter for a delightful breakfast or snack.

Pumpkin Raisin Bread with Coconut Milk and Pecans

In this recipe, coconut milk adds a rich creaminess to the pumpkin raisin bread, while toasted pecans provide a satisfying crunch. The combination creates a moist, flavorful loaf that is both indulgent and satisfying.

Ingredients:

• 1 cup pumpkin puree
• 1/2 cup granulated sugar
• 1/4 cup brown sugar, packed
• 1/2 cup coconut milk
• 1/3 cup vegetable oil
• 2 large eggs
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 cup raisins
• 1/2 cup chopped pecans, toasted

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, coconut milk, vegetable oil, and eggs until well combined.
3. In another bowl, mix together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the raisins and toasted pecans.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack.

This pumpkin raisin bread with coconut milk and pecans is a delightful blend of flavors and textures, making it a perfect addition to your fall baking repertoire. The creamy coconut milk enhances the richness of the bread, while the pecans add a delightful crunch. Serve it warm or at room temperature, and enjoy it with your favorite spreads or on its own.

Note: More recipes​ are coming soon!