This Pumpkin Bread with Raisins and Nuts is made with flour, pumpkin puree, cinnamon, butter, sugar, nuts, milk, vanilla, chocolate chips and sweetly baked.
The best thing about this Pumpkin Bread with Raisins and Nuts is that both adults and kids love it. This pumpkin bread has a soft and moist crumb and full of a sweet delicious pumpkin flavor. The way you get this pumpkin flavor is by adding pumpkin puree and it creates a similar consistency to banan bread. It can be enjoyed as an after meal treat or with a nice coffee. The crumb is so moist and full of flavor.
If you love this recipe, feel free to try my good friend Hannah's Sourdough Pumpkin Bundt Cake!
Other great recipes to check out are my Shrimp Aguachile and my Tuna Tartare.
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Ingredients
You'll only need a few simple ingredients to make this. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:
- All purpose flour
- Baking powder
- Baking soda
- Cinnamon
- Pumpkin puree
- Butter
- Sugar
- Brown sugar
- Nuts
- Eggs
- Milk
- Vanilla
- Chocolate chips
See recipe card for quantities.
Instructions
Preheat oven to 350°F. Lightly coat loaf pan with cooking spray. Line the pan with parchment paper, leaving a 2 inch longer overhang. Coat with more nonstick spray. In a large bowl, add the flour, baking powder, baking soda, cinnamon, and salt.
Mix well then add the pumpkin, butter, sugars, eggs, milk, nuts and vanilla. Mix thoroughly.
Pour the mixture into the prepared pan and then scatter the chocolate chips onto the bread. Bake for about 45 to 55 minutes, until a toothpick can come out clean that’s been inserted into the center.
Cool the pan on a wire rack or the stove when baked, then use the parchment paper overhang to pull the bread out.
Substitutions
Pumpkin puree: You can make pumpkin puree from scratch by baking a pumpkin and then scooping out the flesh into a food processor. The easiest alternative is to buy canned pumpkin puree. The grocery store has tons close to Halloween.
Butter: You can use unsalted butter and add kosher salt or use salted butter and skip adding salt.
Mixed nuts: Get creative with the nuts, as long as they are the same measurement. Make sure to crush them into small pieces. I used Nature's Garden Cranberry Health Mix. It was delicious!
Milk: You can use milk, heavy cream or half and half.
Variations
Cooking is a chance to be creative! Have fun with it and feel free to make your own variation.
- Spicy - add chili pepper flakes while cooking to imbue heat into the dish, or banana peppers
- Deluxe - add guacamole, crispy onions or
- Kid friendly - add crushed potato chips (ketchup chips!)
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Equipment
Loaf pan: Pan will likely need to be around 8.5 x 4.5 inches. Make sure to grease it well, even if its nonstick.
Nonstick cooking spray: I use this to grease the pan, but you can use butter instead.
Mixer: This can be a stand mixer or a hand mixer.
I love using my Caraway pots, pans and baking sheets for best quality. Get yourself a discount by clicking here!
Storage
This will be good in the refrigerator for 2-3 days.
These ingredients don't stand up well to freezing.
Top tip
Use parchment paper for the bread loaf pan so you can take out the pumpkin bread easier.
Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
Pumpkin Bread with Raisins and Nuts
- Total Time: 55 minutes
- Yield: 4 servings 1x
Description
This Pumpkin Bread with Raisins and Nuts is made with flour, pumpkin puree, cinnamon, butter, sugar, nuts, milk, vanilla, chocolate chips and sweetly baked.
Ingredients
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoons baking soda
- 1 ½ teaspoons cinnamon
- ½ teaspoon kosher salt
- 1 cup canned pure pumpkin puree
- 1 stick unsalted butter, melted
- ½ cup granulated sugar
- ¼ cup packed brown sugar
- ⅓ cup crushed mixed nuts, I used Cranberry Healthy Trail mix by Nature’s Garden
- 2 large eggs
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- ⅓ cup chocolate chips
Instructions
- Preheat oven to 350°F.
Lightly coat loaf pan with cooking spray. Line the pan with parchment paper, leaving a 2 inch longer overhang. Coat with more nonstick spray. - In a large bowl, add the flour, baking powder, baking soda, cinnamon, and salt. Mix well then add the pumpkin, butter, sugars, eggs, milk, nuts and vanilla. Mix thoroughly.
- Pour the mixture into the prepared pan and then scatter the chocolate chips onto the bread.
- Bake for about 45 to 55 minutes, until a toothpick can come out clean that’s been inserted into the center.
- Cool the pan on a wire rack or the stove when baked, then use the parchment paper overhang to pull the bread out.
Notes
Loaf pan: Pan will likely need to be 8.5 x 4.5. Make sure to grease it well, even if its nonstick.
Nonstick cooking spray: I use this to grease the pan, but you can use butter instead.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 415
- Sugar: 28.5 g
- Sodium: 295 mg
- Fat: 19.5 g
- Carbohydrates: 54 g
- Fiber: 3 g
- Protein: 6 g
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