(6) Pumpkin Bread with Raisins

I adapted this recipe from a few different ones that I like. It makes two big, thick, moist loaves of bread! YUM! This is not a super spicy/strong pumpkin bread, but a mild, flavorful, and filling loaf. Use your biggest bowl. I have a big stainless bowl from the kitchen supply store. It’s perfect for situations like this!! My biggest glass bowl just wasn’t big enough!!

PS: If you’re in the St. Augustine/Jacksonville, FL area, I highly recommend Angela’s Restaurant Supply on San Marco in St. Augustine.

Anyway, I baked mine in dark baking pans. If you bake in glass/non-dark baking pans, you’ll need to bump the temp up to 350 and check it after an hour.



Pumpkin Bread with Raisins

Yield: 2 loaves

Cooking spray
3 1/2 cups all-purpose flour
3 cups sugar
2 tsp baking soda
1 1/2 tsp salt
1 tsp nutmeg
2 tsp cinnamon
2 tsp allspice
1/2 cup unsweetened applesauce
1/2 cup oil
1 16-oz can pumpkin
2/3 cup water
4 eggs
1 cup raisins

1) Preheat oven to 325 degrees. Prepare 2 loaf pans by spraying with cooking spray.

2) Combine first 7 ingredients (flour through allspice) in a large mixing bowl. Combine with a whisk.

3) Mix next 6 ingredients (applesauce through raisins) in a bowl, stirring well to combine.

4) Fold wet ingredients into the flour mixture, stirring just enough to combine. Pour half of the batter into each loaf pan. Bake for 1 hour, 15 minutes – until a toothpick inserted in the center comes out clean.

5) Allow loaves to cool for about 10 minutes in the pan, then turn loaves out of the pan onto a cooling rack. Let loaves cool for about 30 minutes. (if you cut into it while it’s still piping hot, it will crumble! I know, I know, waiting stinks!)


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1 thought on “(6) Pumpkin Bread with Raisins”

  1. Having grown up not far from Mastori’s and going there many many times during my clohdhiod years, I’m going to have to try this recipe to see if it brings back yummy memories!

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