I know. I know.
Pumpkin is for fall.
I get it. But I LOVE pumpkin.
Seriously, I could eat it year round.
And since they put it in a can, I actually CAN! (LOL!)
Yes, I’m a huge fan of pumpkin, but truth be told, I’m more a HUGE fan of this Pumpkin Raisin bread.
It truly is the moistest, most scrumptious bread ever, and when it’s baking in my oven it fills the entire house with this delicious smell of…..well, yes, Fall.
But that’s okay. Because I LOVE the smell of Fall.
And it appears so does my mother. Because the bread wasn’t even out of the oven for five minutes, and she was already ringing my doorbell.
How does she always know when I’ve just baked something?
Well, at least I thought ahead and baked two loaves! 🙂
I hope you enjoy!
P.S. Thank you to my dear departed friend, Marlys for sharing this recipe with me years ago!
- 1/3 cup softened butter
- 2 eggs
- 1 (15 oz) can of pumpkin
- 1 2/3 cup flour
- 1/4 tsp baking powder
- 1/4 tsp cloves
- 1 1/3 cup white sugar
- 1 tsp baking soda
- 1/2 cup raisins
- 1/2 cup nuts-chopped (optional)
- 1/2 tsp cinnamon
- 3/4 tsp salt
- Preheat oven to 325- Grease loaf pan. In a large mixing bowl cream together butter and sugar. Add eggs and pumpkin. Mix until just combined. In a large bowl, combine flour, baking powder, cinnamon, cloves and salt. Stir in baking soda, raisins and nuts. Pour into loaf pan and bake for 1 1/2 hours. Let cool. Remove from pan and let cool completely.
- ***Bread is done when toothpick inserted comes clean. Also note-bread will crack on top.
Blessings and hugs,