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pumpkin-raisin quick bread

billyhaze avatar
Recipe by
billy haze
@billyhaze
Philadelphia, PA

Serve this bread with a cinnamon-flavored sweet butter and a cup of mulled cider . a recipe conversion to make muffins instead follows the bread recipe

yield serving(s)
prep time 20 Min
cook time 1 Hr
method Bake

Ingredients For pumpkin-raisin quick bread

  • 1 1/2 c
    all-purpose flour
  • 1 tsp
    baking soda
  • 1 tsp
    ground ginger
  • 1/2 tsp
    ground nutmeg
  • 1/2 tsp
    salt
  • 1 c
    granulated sugar
  • 1 stick
    butter, melted and cooled
  • 1 c
    canned pumpkin puree
  • 2 lg
    eggs
  • 2 Tbsp
    grated orange peel
  • 1 tsp
    vanilla extract
  • 1/2 c
    dark raisins

How To Make pumpkin-raisin quick bread

  • 1
    Preheat oven to 350 degrees. Grease a 9 x 5-inch loaf pan.
  • 2
    Mix together flour, baking soda, ginger, nutmeg and salt.
  • 3
    Beat together sugar, butter, pumpkin puree, and vanilla at medium speed until light and creamy. At low speed, beat in flour mixture until a lumpy batter forms. (Do Not Overmix) Stir in Raisins.
  • 4
    Spoon batter into prepared pan; smooth top.
  • 5
    Bake bread until top is golden and a toothpick inserted in the center comes out clean, 1 hour.
  • 6
    transfer pan to a wire rack to cool for 5 minutes. Turn bread out onto wire rack to cool completely
  • 7
    To make Muffins: Grease 12 standard size muffin-pan cups or paper liners. spoon batter into prepared pan, filling cups 2/3 full. Bake until golden brown . 20 minutes.
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