Pumpkin Bread with Raisins

February 17, 2011

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
In This Recipe


  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.

More Great Recipes:
Bread|Nutmeg|Pumpkin|Grains|Raisin|Make Ahead|Serves a Crowd|Christmas|Fall|Halloween|Thanksgiving|Vegetarian

Reviews (3) Questions (0)

3 Reviews

somebunnyslove November 23, 2017
Thank you for a great recipe. I made half of the quantities with 3 changes: melted coconut oil, dried cranberries (no raisins in the pantry), and a 9x5 inch loaf pan. When my 4 year-old daughter took the mixing bowl and rubber spatula "to clean" it before washing, she refused to give them back until there was no batter left. Needless to say this recipe is a hit in our house. I'll share a photo later when we start our Thanksgiving dinner.
Annie F. October 23, 2014
This was really good. I used orange juice instead of water and it was moist and not too sweet. Will be making again
Carol A. February 16, 2016
This is super moist and delicious!