Raisin Filled Pumpkin Spice Bread Recipe

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Raisin Filled Pumpkin Spice Bread Recipe
Raisin Filled Pumpkin Spice Bread Recipe photo by Taste of Home
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Raisin Filled Pumpkin Spice Bread Recipe

Read Reviews
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Publisher Photo
Years ago, I got this recipe from one of the best cooks in our church. Freeze a few loaves to have on hand when a friend or neighbor needs a pick-me-up. —Martha Sue Stroud, Clarksville, Texas
MAKES:
32 servings
TOTAL TIME:
Prep: 15 min. Bake: 1 hour + cooling
MAKES:
32 servings
TOTAL TIME:
Prep: 15 min. Bake: 1 hour + cooling

Ingredients

  • 2-1/2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 3 cups sugar
  • 1 cup vegetable oil
  • 4 large eggs, beaten
  • 3/4 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1 teaspoon butter flavoring
  • 1 can (15 ounces) solid-pack pumpkin
  • 1 cup raisins
  • 1 cup chopped pecans

Directions

In a large bowl, sift together flour, soda, salt, cinnamon and nutmeg. Add sugar, oil, eggs and buttermilk. Mix well. Stir in flavorings, pumpkin, raisins and pecans. Pour into two greased 9x5-in. loaf pan. Bake at 350° for 60-65 minutes or until bread tests done. Let stand 10 minutes before removing from pans. Cool on a wire rack. Yield: 2 loaves.
If Cooking for Two: Freeze one loaf for another time.
Originally published as Pumpkin Bread in Reminisce November/December 1991, p35

Nutritional Facts

1 slice: 225 calories, 10g fat (1g saturated fat), 27mg cholesterol, 168mg sodium, 32g carbohydrate (22g sugars, 1g fiber), 3g protein.

  • 2-1/2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 3 cups sugar
  • 1 cup vegetable oil
  • 4 large eggs, beaten
  • 3/4 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1 teaspoon butter flavoring
  • 1 can (15 ounces) solid-pack pumpkin
  • 1 cup raisins
  • 1 cup chopped pecans
  1. In a large bowl, sift together flour, soda, salt, cinnamon and nutmeg. Add sugar, oil, eggs and buttermilk. Mix well. Stir in flavorings, pumpkin, raisins and pecans. Pour into two greased 9x5-in. loaf pan. Bake at 350° for 60-65 minutes or until bread tests done. Let stand 10 minutes before removing from pans. Cool on a wire rack. Yield: 2 loaves.
If Cooking for Two: Freeze one loaf for another time.
Originally published as Pumpkin Bread in Reminisce November/December 1991, p35

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lvarner User ID: 35803 12148
Reviewed Sep. 8, 2013

"This is my go-to pumpkin bread recipe. I have made this bread many times for holiday gift-giving. It freezes beautifully."

MY REVIEW
lurky27 User ID: 1251896 42748
Reviewed Nov. 19, 2012

"Yum! Great with whole wheat flour. So nice that the recipe makes 2 loaves. Great for gift-giving.

~ Theresa"

MY REVIEW
twodogs16 User ID: 6280406 15460
Reviewed Dec. 14, 2011

"very good"

MY REVIEW
greatmum User ID: 1424310 71327
Reviewed Nov. 6, 2009

"Absolutely delicious! I did increase the amount of cinnamon and nutmeg. Also melted butter instead of butter flavoring. Be sure to use Buttermilk! It makes the difference - sooo much better!"

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