Pumpkin Raisin Bread

pumpkin raisin bread

A pumpkin raisin bread recipe made with pumpkin and flavored with nutmeg, cinnamon, ginger, raisins and nuts. Serve for brunch, dessert, or a snack.

What says fall better than pumpkin and the spices like ginger, cinnamon, and nutmeg that go with it? This is a nice treat for any occasion like a fall brunch, Thanksgiving, or dessert. If you love the flavor of pumpkin, more than likely you will want to enjoy it more often than just Halloween.

This loaf smells so good when just out of the oven and cooling on a wire rack. It fills your kitchen with the fragrances of fall.

Put it in the oven on a crisp fall day, light a candle and enjoy a slice warm with a good book.

Cut the loaf into small, thin slices and serve it as part of a brunch menu. You can also serve it for afternoon coffee or dessert. Enjoy it with a mug of hot apple cider.

You can leave the raisins and walnuts out if you dislike them or have allergies, but I find the raisins add to the entire flavor of the bread. So, that is up to you. This quick bread is delicious without either of those ingredients.

Serve this pumpkin bread warm with real dairy butter or try this fantastic cream cheese spread.

You can also find more quick bread recipes here.

Pumpkin Raisin Bread Recipe

Pumpkin Raisin Bread
Prep time
Cook time
Total time
A pumpkin raisin bread recipe made with pumpkin and flavored with nutmeg, cinnamon, ginger, raisins and nuts. Serve for brunch, dessert, or a snack.
Recipe type: Dessert
Cuisine: American
Serves: 12
  • 1 cup granulated sugar
  • ½ cup brown sugar, firmly packed
  • 1 cup cooked or canned pumpkin
  • ½ cup salad oil
  • ¼ cup water
  • 2 eggs, unbeaten
  • 2 cups sifted flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon nutmeg
  • ½ teaspoon cinnamon
  • ¼ teaspoon ginger
  • 1 cup raisins (optional)
  • ½ cup chopped walnuts (optional)
  1. Preheat oven to 350 degrees.
  2. Spray a 9" x 5" x 3" loaf pan with non-stick vegetable cooking spray.
  3. Combine the granulated sugar, brown sugar, canned pumpkin, salad oil, water, and eggs in a medium mixing bowl. Beat until well blended.
  4. In a separate medium mixing bowl, sift together the flour, soda, salt, and spices.
  5. Add the flour mixture to the wet mixture and mix well.
  6. Stir in raisins and walnuts if desired.
  7. Spoon the batter into the loaf pan.
  8. Bake at 350 degrees for 65-75 minutes or until done when tested. Turn out on a wire or wooden rack and cool thoroughly.

About the author

Laura Warnke

Laura Warnke is a mom, wife, and Midwest cook that enjoys sharing many of her family's favorite comfort food recipes. She grew up on a farm in Wisconsin and loves to bring that farm-style home cooking to your table.

martha@ simple-nourished-living

Hi Laura, I found your blog today via the American Food Blogger’s blog and am so glad I did. Love your commitment to preserving old recipes! I have the good fortune of spending summer vacations in northern Wisconsin. I feel like I recognize your name. Did you previously have SBI recipe websites? Look forward to checking back soon. Warmly, Martha

    Laura Warnke

    Hi Martha,

    Yes I did have SBI sites – 2 of them. I combined the two and moved them over to WordPress earlier this year. I just like the format so much better. You have a great site! It is nice to meet you!

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