Pumpkin Bread With Raisins Recipe

Name: Pumpkin Bread With Raisins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3-1/2 cups All-purpose Flour; 3 cups Sugar; 2 teaspoons Baking Soda; 1-1/2 teaspoon Salt; 1 teaspoon Nutmeg; 2 teaspoons Cinnamon; 2 teaspoons Allspice; 1/2 cups Unsweetened Applesauce; 1/2 cups Oil; 16 ounces, weight Can Of Pumpkin; 2/3 cups Water; 4 whole Eggs; 1 cup Raisins

Servings: persons

3-1/2 cups All-purpose Flour
3 cups Sugar
2 teaspoons Baking Soda
1-1/2 teaspoon Salt
1 teaspoon Nutmeg
2 teaspoons Cinnamon
2 teaspoons Allspice
1/2 cups Unsweetened Applesauce
1/2 cups Oil
16 ounces, weight Can Of Pumpkin
2/3 cups Water
4 whole Eggs
1 cup Raisins

1
Note: I baked mine in dark baking pans. If you bake in glass/non-dark baking pans, you'll need to bump the temperature up to 350 degrees and check it after an hour.
2
1) Preheat oven to 325 degrees. Prepare 2 loaf pans by spraying with cooking spray.
3
2) Combine first 7 ingredients (flour through allspice) in a large mixing bowl. Combine with a whisk.
4
3) Mix next 6 ingredients (applesauce through raisins) in a bowl, stirring well to combine.
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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 and 15 minutes, until a toothpick inserted in the center comes out clean.
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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!)

1283

kcal

Calories

Fat

214

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3-1/2 cups All-purpose Flour, 3 cups Sugar, 2 teaspoons Baking Soda, 1-1/2 teaspoon Salt, and more.

Yes, Pumpkin Bread With Raisins falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Bread With Raisins

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