Nov 18 2012
Raisin Pumpkin Bread
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
Mmmm… Looks delicious AND festive!
Ooh I think I finally found a Pumpkin Bread recipe I want to use. I like the idea of 1/2 butter 1/2 oil.
sandy – live closer to me and i’ll give you everything i bake!!
jen – good luck with this recipe. definitely a good idea to cut fat if you can.. especially when you can’t even taste it! it was still really moist and flavorful.
This looks delicious! My mom makes a Date & Walnut Pumpkin Bread that is similar and very yummy too!
.-= Jennifer´s last blog ..Low n Slow- Creamy Tarragon Chicken delicious =-.
Time to preheat the oven! This looks terrific and will definitely get added to my list of things to make this weekend.
This looks like a wonderful autumn bread. I’m making fresh pumpkin puree tomorrow for pumpkin pie, I think I’ll have enough extra to try this recipe! It doesn’t feel like Thanksgiving around the east coast either. It’s been unseasonably warm for this region too.
.-= Christine @ Fresh Local and Best´s last blog ..Roasted Red Bell Pepper and Spinach Lasagna =-.
I am really craving a big slice of your pumpkin bread now. It looks so sweet and moist, yummy. I love putting raisins in my pumpkin baked goodies, just adds and extra great texture and flavor. You have so many great recipes here, you should join my YBR roundup. I’d love to have you join us:)
(Thank you for your super-sweet comment on my blog. )
.-= Nancy/SpicieFoodie´s last blog ..Novembers YBR Signup Announcement =-.
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i like your oil/butter combo! also, golden raisins are the cat’s meow and totally belong in this. well done.
Love that shot with the plump golden raisins, off to a better place.
Gorgeous loaf!
.-= Conor @ HoldtheBeef´s last blog ..International Salt Incident – GanAsha Cake =-.
The addition of the juicy sweet golden raisins to this delicious pumpkin bread is a terrific idea!
.-= 5 Star Foodie´s last blog ..IIP- Slow Roasted Maple Leaf Duck Breast Filet with Old Hickory Smoked Salt- Black Trumpets- Soft Polenta- and Sun-Dried Tomato Jus =-.
Looks just beautiful. Pumpkin bread is my favorite thing ever. Great photos and nice blog
Wow, that is some gorgeous looking pumpkin bread, I can almost smell it through my computer.
.-= fooddreamer´s last blog ..Remaining Low Carb Through The Holidays and Sugarfree Cranberry Sauce =-.
Love those addition of golden raisins in your pupmkin bread. Speckles of gold!
Can you believe it’s already the end of the November and I have yet to make pumpkin bread!? How horrible of me.. your bread looks fabulous.. I may have to try it out!
.-= Evan @swEEts´s last blog ..Turkey Day Cupcakes =-.
This looks so lovely! I still have frozen pumpkin puree and 2-3 cans as well. Apparently I went pumpkin crazy, and now, it’s after Thanksgiving, and I have to get rid of it! this bread would be perfect.
.-= Alta´s last blog ..Daring Bakers- Peach and Kumquat Crostata Gluten-Free- Dairy-Free =-.
Looks delicious! I love golden raisins.
Just an FYI- half oil half butter only cuts saturated fat. Oil has just as much fat as butter, but it’s healthier, unsaturated fat. So still a good choice!