Spicy Pumpkin Raisin Bread

April 12, 2021  Online Recipe Guide Avatar

1 Loaf or 20 Slices

Time to make:
Not Available

Calories per Servings:
161 Calories per Slice



  • 1-1/2 cups fresh pumpkin, cooked & pur�ed, or canned, solid-pack pumpkin
  • 1/2 cup honey, maple syrup, or sugar
  • 1/2 cup melted butter or corn oil
  • 1/2 cup milk (2%)
  • 1/2 cup raisins or currants
  • 1/2 cup black walnuts or butternuts, chopped
  • 1/2 cup fine yellow cornmeal
  • 1/2 cup rolled oats
  • 1/2 tsp cinnamon
  • 1/2 tsp allspice
  • 1/2 tsp salt
  • 1/4 tsp nutmeg
  • 1/4 tsp ginger
  • 1/4 tsp cloves
  • 1 tsp baking powder
  • 1 cup all-purpose flour
  • 2 eggs, beaten slightly



  1. Preheat oven to 350�F degrees.
  2. Place the pumpkin pur�e in a medium-sized bowl and add the honey, melted butter and beaten eggs, stirring well with each addition.
  3. Stir in the milk, then add the raisins or currants, and chopped nuts.
  4. Measure dry ingredients into a large bowl and make a big well in the center.
  5. Carefully pour in the blended wet ingredients, stirring carefully and blending well without over-working the batter.
  6. Pour the batter into a well-greased 6 x 9-inch loaf pan or a greased 2-pound coffee can.
  7. Bake for 1 hour or until a cake tester inserted in the center of the loaf comes out clean.
  8. Remove to cooling rack for 10 minutes, then slide a clean table knife blade around the edges of the loaf to loosen it.
  9. Turn the steaming loaf onto a board or wire rack to cool completely.
  10. Serve hot or wrap up & serve days later for great flavor & fragrance.


No Comments

Leave a Reply