Homemade Pumpkin Bread Recipe For This Holiday Season

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Homemade pumpkin bread recipe with walnuts and raisins. Easy and delicious recipe for this holiday season.

We make a lot of banana bread throughout the year in this house. Banana bread for the weekends. Banana muffins for school mornings. Thankfully the kids never tire of it.

But when the cooler weather starts to come around I’m ready to bring in some new flavors. And pumpkin bread with walnuts and raisins has taken the banana breads place. Filling our home with the smell of fall and all the cozy-ness that goes with it.

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In the mornings I can hear the kids lift the lid off of the glass loaf pan and place it as quietly as they can on the countertop. One of them shuffles though the refrigerator for some butter and about two minutes later everything is left on the counter.

Crumbs, butter, plates, silverware. A true sign that little ones have invaded the kitchen.

This pumpkin bread recipe is made easy with %100 canned pumpkin and simple ingredients you’ll most likely already have on hand.

PUMPKIN BREAD RECIPE

Ingredients

  • 1 ½ cups flour
  • 1 cup canned pumpkin
  • 1 ½ cups sugar
  • ½ cup butter (softened)
  • 2 eggs
  • 1 tsp. baking soda
  • 1 tsp. cinnamon
  • ½ tsp. nutmeg
  • ½ tsp. salt
  • ½ cup raisins
  • ½ cup chopped walnuts

Makes one large loaf.

Pumpkin bread loaf in a large glass bread dish.

PREHEAT OVEN

Preheat oven to 350° and spray the loaf pan with cooking spray.

In a large mixing bowl beat ½ cup butter with 1 ½ cups sugar. Beat in 1 cup pumpkin and 2 eggs. Set aside.

In another large bowl combine 1 ½ cups flour, 1 tsp. baking soda, 1 tsp. cinnamon, ½ tsp. nutmeg, and ½ tsp. salt.

Add dry ingredients to the wet ingredients one cup at a time. Combine.

Fold in ½ cup of raisins and ½ cup chopped walnuts.

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BAKE

Pour into a large loaf dish and bake in preheated 350° oven for 1 hour and 15 minutes.

Allow to cool and spread with butter or cream cheese.

Slicked pumpkin bread with butter.

LEFTOVERS

Cover and store at room temperature for up to 3-4 days.

This pumpkin bread recipe is perfect with all the fall flavors we love, for a morning crowded around the kitchen counter with a cup of coffee and slice of this dessert bread.

Just don’t look at all the crumbs from the kids.

Pumpkin Bread Recipe

Homemade pumpkin bread recipe with walnuts and raisins.
Prep Time15 mins
Cook Time1 hr 15 mins
Total Time1 hr 30 mins
Course: Breakfast
Cuisine: American
Keyword: bread, pumpkin
Servings: 10
Calories: 348kcal

Ingredients

  • 1 ½ cups flour
  • 1 cup 100% canned pumpkin
  • 1 ½ cups sugar
  • ½ cup butter
  • 2 eggs
  • 1 tsp. baking soda
  • 1 tsp. cinnamon
  • ½ tsp. nutmeg
  • ½ tsp. salt
  • ½ cup raisins
  • ½ cup chopped walnuts

Instructions

  • Preheat oven to 350° and spray the loaf pan with cooking spray.
  • In a large mixing bowl beat ½ cup butter with 1 ½ cups sugar. Beat in 1 cup pumpkin and 2 eggs. Set aside.
  • In another large bowl combine 1 ½ cups flour, 1 tsp. baking soda, 1 tsp. cinnamon, ½ tsp. nutmeg, and ½ tsp. salt.
  • Add dry ingredients to the wet ingredients one cup at a time. Combine.
  • Fold in ½ cup of raisins and ½ cup chopped walnuts.
  • Pour into a large loaf dish and bake in preheated 350° oven for 1 hour and 15 minutes.
  • Allow to cool and spread with butter or cream cheese.

Notes

Makes one large loaf. 
*Nutritional information provided is an estimate and may very based off of brands of ingredients used and cooking methods. 

Nutrition

Calories: 348kcal | Carbohydrates: 53g | Protein: 5g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 57mg | Sodium: 320mg | Potassium: 175mg | Fiber: 2g | Sugar: 31g | Vitamin A: 4147IU | Vitamin C: 2mg | Calcium: 30mg | Iron: 2mg
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