Pumpkin-Raisin Quick Bread Recipe

Name: Pumpkin-Raisin Quick Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 1 ½ cups all-purpose flour; 1 teaspoon baking soda; 1 teaspoon ground ginger; ½ teaspoon ground nutmeg; ½ teaspoon salt; 1 cup sugar; ½ cup butter, melted and coolet; 1 canned pumpkin puree; 2 large eggs; 2 tablespoons orange zest; 1 teaspoon vanilla extract; ½ cup dark raisin

Servings: persons

1 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground ginger
½ teaspoon ground nutmeg
½ teaspoon salt
1 cup sugar
½ cup butter, melted and coolet
1 canned pumpkin puree
2 large eggs
2 tablespoons orange zest
1 teaspoon vanilla extract
½ cup dark raisin

1
Preheat oven to 350.
2
Grease a 9x5 inch loaf pan.
3
Mix together flour, baking soda, ginger, nutmeg and salt.
4
Beat together sugar, butter, pumpkin puree, eggs, orange peel and vanilla at medium speed until light and creamy.
5
At low speed beat flour mixture until lumpy batter forms (do not overmix) stir in raisins.
6
Spoon batter into prepared pan; Bake bread until top is golden and toothpick inserted in the center comes out clean, 1 hour.
7
Transfer pan to a wire rack to cool for 5 minutes.
8
Turn bread onto rack to cool completely.

No nutrition data on file — estimate from the ingredient list.

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 12 ingredients. The key ingredients include: 1 ½ cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground ginger, ½ teaspoon ground nutmeg, and more.

Yes, Pumpkin-Raisin Quick Bread 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-Raisin Quick Bread

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