Pumpkin Raisin Nut Bread
📜 Collection: Gail Collection | ✍️ Attribution: Unknown | 📂 Category: Bread A classic, moist pumpkin bread packed with warm spices, sweet raisins, and crunchy nuts. This recipe rests for 20 minutes before baking to create a wonderfully tender loaf.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 20 mins | 1 hour | 20 mins (Resting) | 1 loaf |
🔪 Key Equipment
- 9x5x3 inch loaf pan
- Large mixing bowl
- Separate mixing bowl
- Wire cooling rack
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| ⅔ cup | Brown Sugar | Dark, packed |
| ⅓ cup | Shortening | Soft |
| 2 | Eggs | Large |
| 3 tablespoons | Buttermilk | None |
| 1 cup | Pumpkin | Canned puree |
| 2 cups | Flour | Sifted, all-purpose |
| 1 teaspoon | Baking Powder | None |
| ½ teaspoon | Soda | Baking soda |
| ½ teaspoon | Salt | None |
| 1 teaspoon | Cinnamon | None |
| ½ teaspoon | Nutmeg | None |
| ½ cup | Nuts | Chopped |
| ½ cup | Raisins | None |
Instructions
Step 1: Prep and Mix Wet Ingredients
- Preheat oven to 350°F. Grease a 9x5x3 inch loaf pan.
- In a large bowl, mix together the ⅔ cup dark brown sugar, ⅓ cup soft shortening, and 2 large eggs thoroughly until well combined.
- Stir in the 3 tablespoons buttermilk and 1 cup canned pumpkin; mix well until smooth.
Step 2: Combine Dry Ingredients and Batter
- In a separate bowl, sift together the 2 cups sifted flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt, 1 teaspoon cinnamon, and ½ teaspoon nutmeg.
- Fold the dry ingredients into the wet pumpkin mixture, mixing just until moistened.
- Fold in the ½ cup chopped nuts and ½ cup raisins.
Step 3: Rest and Bake
- Pour the batter into the prepared loaf pan and smooth the top.
- Let the batter stand in the pan at room temperature for 20 minutes before baking to develop a tender crumb.
- Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean and the loaf is golden brown and fragrant.
- Cool in the pan for 10 minutes before turning out onto a wire rack to cool completely.
💡 Make-Ahead & Storage: Store the cooled bread wrapped tightly in plastic wrap or foil at room temperature for up to 3 days, or refrigerate for up to a week.
Original Recipe Scan
