It’s beginning to look a lot like autumn, and you know what that means: pumpkin everything. Pumpkin has become such a staple in society, that even Starbuck’s Pumpkin Spice Latte has it’s own Twitter account, where the favored fall beverage updates followers on all things pumpkin spice related.
While we appreciate new and innovative ways to incorporate pumpkin into desserts and and other dishes, there’s something comforting about a traditional pumpkin loaf. This recipe brings in all the favorites – raisins, walnuts, and pumpkin, covered in a thin layer of cinnamon and powdered sugar. This is what fall tastes like! The secret to making tender, moist bread every time, is to let it cool for five minutes, take the loaf out of the pan and wrap it in foil while it cools completely. That way, all of the moisture stays right there in the bread!
Walnut Raisin Pumpkin Bread
1 hr 30min
- 4 eggs
- 2 cups sugar
- 1 cup oil
- 3 1/2 cups flour
- 1 1/2 teaspoon of vanilla
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1 1/2 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1 can pumpkin (15 oz.)
- 1 cup raisins
- 1 cup walnuts, chopped
- Preheat oven to 350 degrees, and grease two loaf pans with butter.
- In a large bowl, combine flour, salt, baking powder, baking soda, and cinnamon.
- In a separate bowl, stir together eggs, sugar, and oil.
- Mix in vanilla and pumpkin until combined.
- Slowly add in flour mixture to the wet ingredients, stirring constantly to mix. Fold in raisins and walnuts.
- Place pans in oven for 50 minutes to an hour, or until a toothpick comes out clean.
- When done, remove pans from oven, let cool five minutes, then transfer loaves to foil. Let cool completely in foil wrapping to get a moist pumpkin loaf. Sprinkle cinnamon and powdered sugar on top and serve!
Recipe adapted from Thistlewood Farms.