Add a photo

Raisin Pumpkin Bread

By: Naomi Henderson  
"My family loves pumpkin bread, so I'm always looking for new ways to make it. My husband and daughter think this variation is the best. --Naomi Henderson, Ashburn, Virginia"

Rating: This weblink has been rated 1 time with an average star rating of 4.0 Read Reviews (1)

Rate/Review | 110 people have saved this

Prep Time:
15 Min
Cook Time:
55 Min
Ready In:
1 Hr 10 Min

Servings  (Help)

Calculate

 

Original Recipe Yield 16 servings
 

Ingredients

  • 6 tablespoons butter or margarine, softened
  • 3/4 cup packed brown sugar
  • 2 eggs
  • 1 cup canned pumpkin
  • 1/3 cup maple syrup
  • 1/3 cup orange juice
  • 1/2 teaspoon grated orange peel
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon ground cloves
  • 1/2 cup raisins
  • 1/2 cup chopped pecans

Directions

  1. In a mixing bowl, cream butter and brown sugar. Beat in the eggs, pumpkin, syrup, orange juice and peel; mix well. Combine the flour, baking powder, salt, cinnamon, nutmeg, baking soda and cloves; add to creamed mixture just until blended. Fold in raisins and pecans.
  2. Transfer to a greased 9-in. x 5-in. x 3-in. loaf pan. Bake at 350 degrees F for 55-60 minutes or until a toothpick inserted near the center comes out clean and top is golden brown. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
ADVERTISEMENT

 

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 23, 2007 by Karina 
I made this and everybody loved it! Thanks! MORE

 
Something worth saving?

Register now to save all your favorites in your recipe box.

ADVERTISEMENT
 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Germany  |  France  |  China  |  Japan  |  Quebec  |  SE Asia  |  Netherlands

Frequently Asked Questions What's this?