Pumpkin Bread with Raisins

By jenniferderri
February 17, 2011
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Author Notes: This is a recipe from my mom, and it has been my favorite thing out of the oven since childhood. The simple recipe yields an impressive three loaves, which is important since this bread is always in high demand. It is easy to freeze or wrap for holiday sharing. In my opinion, the raisins are the essential ingredient, and I have seen a few people lift their ban on raisins simply for a slice of this bread slathered with butter and drop of honey. Since starting to bake in my own kitchen, I have reduced the amount of sugar called for in the original recipe (3 cups). I am also planning to experiment with whole wheat flour soon!jenniferderri

Makes: 3 loaves

  • 1 cup oil
  • 2 cups sugar
  • 4 eggs, beaten
  • 1 can pumpkin puree (about 2 cups)
  • 2/3 cup water
  • 3 1/3 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons salt
  • 1 teaspoon nutmeg
  • 1 teaspoon cinnamon
  • 1 cup raisins
  1. Preheat oven to 325 degrees. Lightly grease three 8 1/2 x 4 1/2 x 2 1/2 inch loaf pans.
  2. Combine vegetable oil, sugar, eggs, pumpkin, and water in a large bowl and mix. In a separate bowl, combine flour, baking soda, salt, nutmeg, and cinnamon. Add dry ingredients to first bowl, mixing until well combined. Stir in raisins.
  3. Divide batter equally and pour into greased pans. Bake for 1 hour.
  4. Cool bread in the pans 10-12 minutes before removing so that bottoms do not stick to pan. Slice and serve.

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