Pumpkin Raisin Bread

Pumpkin Raisin Bread

by Executive Pastry Chef Dan Tabor

This recipe was recently featured in our weekly Baking Class:

Pumpkin Raisin Bread

1 1/2 cups granulated sugar 1/4 tsp. ground clove
2 eggs, beaten 1/2 tsp. ground nutmeg
1 cup pumpkin puree 1/2 tsp. cinnamon
1/2 cup oil (we use Canola) 1/2 tsp. ground allspice
1 3/4 cups all-purpose flour 1/2 cup + 2 TBSP. water
1 tsp. baking soda 1/2 cup raisins
1/2 tsp. baking powder 1 tsp. salt

Pre-heat oven to 350 degrees. In a large bowl, combine the sugar, eggs, pumpkin and oil and mix well. In a separate bowl, combine flour and other dry ingredients. Add dry ingredients to the pumpkin mixture alternately with the water. Fold in raisins last. Avoid over-mixing! Pour into a greased 9X5X3 inch loaf pan and bake for about 60 minutes, or until a toothpick inserted into the center comes out clean. Top of loaf should spring back when lightly touched. Cool on wire rack for 20 minutes, then remove from pan.


This is a great quick-bread that can be served on Thanksgiving morning (or anytime!) It has wonderful warm autumn spice flavors and the pumpkin is not overwhelming. The raisins are certainly optional, but I think it adds a little more sweetness and depth of flavor to the bread. Be careful not to over-mix this (as with any quick bread or muffin) as this will cause uneven rise, toughness and "tunneling" through the center of the bread.
Chef Dan