Raisin Pumpkin Bread Recipe

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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
TOTAL TIME: Prep: 15 min. Bake: 55 min.
MAKES:16 servings
TOTAL TIME: Prep: 15 min. Bake: 55 min.
MAKES: 16 servings


  • 6 tablespoons butter, 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 to 1 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

Nutritional Facts

1 slice: 205 calories, 8g fat (3g saturated fat), 38mg cholesterol, 200mg sodium, 32g carbohydrate (19g sugars, 1g fiber), 3g protein.


  1. In a 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. loaf pan. Bake at 350° 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. Yield: 1 loaf.
Originally published as Raisin Pumpkin Bread in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p52

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