I know. I know.
Why in the world am I posting a pumpkin recipe in February?
Pumpkin is for fall. Right?
I get it.
But I LOVE pumpkin.
And even more, I LOVE pumpkin 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!
Pumpkin Raisin Bread
- 1/3 cup butter softened
- 2 eggs
- 1 15 oz can pumpkin
- 1 2/3 cup all-purpose 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 chopped nuts 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. Combine flour, baking powder, cinnamon, cloves, salt, and baking soda in another large bowl. Slowly mix dry ingredients into the wet ingredients. Mix well. Fold in nuts and raisins. Pour mixture into loaf pan. Bake for 1 1/2 hours or until toothpick comes out clean. Let cool completely before removing from loaf pan.
Blessings and hugs,