Pumpkin and Raisin Nut Bread Recipe

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Raisins seasoned with vanilla and combined with sweet pumpkin flavors add much to make this bread a delight when served as a snack, a dessert or a treat with coffee and tea.
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  • 1 vanilla extract
  • 4 water
  • 1/2 raisins
  • 1 1/2 white sugar
  • 1/2 cooking oil
  • 2 eggs, large
  • 1 pumpkin
  • 1 3/4 flour
  • 1/4 baking powder
  • 1 soda
  • 1 salt, scant
  • 1/2 cloves, ground
  • 1 cinnamon
  • 1/4 nutmeg, fresh grated or 1/2 tsp ground
  • 1/2 allspice, ground
  • 1/2 walnuts, chopped
  • 1 cinnamon
  • 1/4 white sugar
  • 1/4 walnut halves, for top of loaf
Container: 9 x 5, 8 x 4, or 3 x 5 bread pans
  • Preheat oven to 350°F.
  • In a small sauce pan, add vanilla, water and raisins. Heat on low for 2 or 3 minutes. Remove from heat and allow to cool while preparing other ingredients.
  • Crack eggs into a large mixing bowl. Beat eggs slowly, adding sugar, oil and pumpkin, mixing all ingredients together.
  • Sift dry ingredients together and add to mixture of eggs and pumpkin. Then fold in raisins and nuts.
  • Pour contents into loaf pan that has been greased with cooking oil.
  • Mix cinnamon and sugar together as a flavored seasoning. Then sprinkle flavored seasoning over top of loaf.
  • Garnish loaf with walnut halves, lightly pressing each half into top of loaf. Place walnuts randomly around top, but in a decorative manner.
  • Place loaf in oven. If baking one loaf in a 9 x 5 inch loaf pan, bake for 1 hour. If making two loaves in 8 x 4 inch pans, bake for 45 to 55 minutes. If making 4 loaves in 3 x 5 inch loaf pans, bake for 40 to 45 minutes. Use a knife to test doneness. If knife can be inserted and comes out clean, bread is finished baking.
  • Remove loaf from oven and allow to cool for 10 to 15 minutes before removing from pan.
  • Note: This recipe can be doubled to make extra loaves. It is a bread that freezes well.
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