• Prep Time: 15 min
  • Cooking Time: 1 hr 15 min
  • Serves:

Pumpkin Bread with Raisins and Walnuts

Category: Fall, Quick Breads, Brunch, Breads, Breakfast, Holiday

 Ingredients List

  • 1 ½ cups unbleached all-purpose flour
  • 1 ½ tsp ground cinnamon
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 tsp ground ginger
  • ½ tsp ground nutmeg
  • ¼ tsp ground cloves
  • ¼ tsp baking powder
  • 1/3 cup water
  • ½ tsp pure vanilla extract
  • 6 Tbs unsalted butter, at room temperature
  • 1 1/3 cups sugar
  • 2 large eggs, at room temperature
  • 1 cup pumpkin purée
  • 2/3 cup coarsely chopped walnuts
  • 1/3 cup raisins


This is the best pumpkin bread recipe I have found, much better than the Starbucks pumpkin bread. Enjoy!

1. Preheat the oven to 350 degrees. Grease a 9"x5" loaf pan with butter or cooking spray.

2. In a medium bowl, mix together flour, cinnamon, baking soda, salt, ginger, nutmeg, cloves, and baking powder. Whisk until thoroughly blended. In a second bowl, mix water and vanilla extract. In a third larger bowl, beat butter until creamy, about 30 seconds. Gradually add sugar, and beat on medium speed until lightened in color and texture, about 3 minutes. Beat in eggs one at a time. Add pumpkin purée, and beat on low speed until just blended. Add the flour mixture in three parts, alternating with the water-vanilla mixture in two parts, beating on low until smooth and just combined. Scrape down the sides of the bowl with a rubber spatula as necessary. Fold in walnuts and raisins. Pour batter into pan and spread evenly across the top.

3. Bake about one hour, or until a toothpick inserted in the center comes out clean. Cool for 15 minutes and then turn out onto a cooling rack. Cool completely.

Photo by y2bk

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