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Pumpkin Raisin Bread

This delicious pumpkin raisin bread is so moist and makes one 9x5 loaf pan.


  • 1 can 15oz canned pumpkin puree
  • 2 eggs
  • 1/3 cup vegetable oil
  • 1/2 cup  brown sugar
  • 1/2 cup white sugar
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1 cup raisins


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large bowl, whisk pumpkin, eggs, oil, white and brown sugar. Set aside.
  3. In separate bowl,  stir together flour, baking powder, baking soda, salt, pie spice and cinnamon.
  4. Stir flour mixture into pumpkin mixture, just until combined.
  5. Fold in raisins.
  6. Pour batter into a greased 9x5 inch loaf pan.
  7. Bake for 70 minutes, or until a toothpick inserted into the center of the loaf comes out clean. (Drape aluminum foil over the top for the last fifteen minutes will help avoid over browning. Alternatively, bake at 325 degree F for approximately 90 minutes.)
  8. Cool for 15 minutes before transferring to a wire rack. Cool completely.