Make Ahead

Pumpkin Bread with Raisins

February 17, 2011
3 Ratings
  • Makes 3 loaves
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

What You'll Need
  • 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.

See what other Food52ers are saying.

  • somebunnyslove
  • Annie Ferrer
    Annie Ferrer
  • Carol Ann Thabit
    Carol Ann Thabit
  • Creativecook

6 Reviews

Creativecook April 18, 2022
Delicious but it made 2 loaves instead of 3. I cut the sugar by at least 2/3 cup and it was still sweet enough for me. I took a loaf for a hostess gift and got compliments. Would definitely make it again!
Sfigeroux December 1, 2019
Thanks for sharing this recipe! It’s the absolute best pumpkin bread Ive ever tasted; moist and full of flavor. I cut back a bit on the sugar and my family members marveled that the bread was prefect - not too sweet! Will be making again.
Linda S. October 31, 2019
I made this yesterday. I made two recipes and gave 3 loaves away. It is so good. When they call you back up you know it’s good. So moist and flavorful. Making again. This recipe is a keeper. Thank You for sharing your mother’s recipe.
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!