It’s almost funny to think that Thanksgiving is next week because the weather in Southern California definitely says otherwise. Lately, we’ve had some really nice warm weather where even our mail-lady is wearing shorts in mid-November. Perhaps it’s the lack of summer we had this year which resulted in an extension of warm weather – either way, it’s definitely lovely. But somehow just seeing the holiday decorations upon us is almost hard to believe. Since many of you will be partaking in traditional Thanksgiving feasts with family and friends next week, we hope that you take some effort into bringing a homemade dish. We want to share this Raisin Pumpkin Bread recipe that we made back when we went pumpkin-crazy with the pumpkin puree (see previous post on Soft Pumpkin Cookies). We incorporated the instructions from Joy of Baking’s Pumpkin Bread Recipe and made our own version. This bread is meant to be eaten as a dessert because it’s sweet, cinnamony, and extremely moist. If you can manage to get your family members to eat more carbs right after a heavy meal, then this is the dish to bring!
In a large bowl, whisk together 4 large eggs with 2 cups sugar.
Next, add 15 oz pure pumpkin puree (1 can), 1/2 cup water, 1 1/2 tsp pure vanilla extract and mix together with the egg/sugar mixture.
Now add 1/2 cup oil and 1/2 cup melted butter to the mixture. If you want to splurge, then just use 1 cup of butter instead of half oil/butter combo that we did to cut some fat.
Time to add the dry ingredients - which consists of 3 1/2 cups all purpose flour, 1 tsp baking powder, 1 tsp baking soda, 3/4 tsp salt, 1 1/2 tsp ground cinnamon, 1/4 tsp ground nutmeg. Stir this just until the ingredients are combined - do not overmix or the bread will be tough.
For the final touch, add about 1 cup of golden raisins. If you prefer nuts, you can add pecans or walnuts instead.
The batter goes into a buttered and floured loaf pan and gets baked for 55-65 minutes, or until a toothpick inserted into the center of the loaf comes out clean. This batter is good for 2 loaves of pumpkin bread using a 9 x 5 x 3 inch loaf pan.
Leave the bread in the loaf pan for about 10 minutes to cool before trying to remove it from the pan. Once removed, it should look like this!
Hopefully through our step-by-step photos, you can see how visibly easy it is to make your own Raisin Pumpkin Bread at home to serve for the holidays. You can always get creative with the filling by adding other ingredients, like walnuts, pecans, or even cream cheese! Get in the kitchen and whip up something good to bring to the party - the host(s) will really appreciate it! Happy Holidays!!
To view or print-out this recipe, click here: Raisin Pumpkin Bread