Best Holiday Raisin Nut Pumpkin Bread Recipes

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RAISIN-FILLED PUMPKIN SPICE BREAD



Raisin-Filled Pumpkin Spice Bread image

Years ago, I got this recipe from one of the best cooks in our church. Freeze a few loaves to have on hand when a friend or neighbor needs a pick-me-up. -Martha Sue Stroud, Clarksville, Texas

Provided by Taste of Home

Time 1h20m

Yield 2 loaves (16 slices each).

Number Of Ingredients 14

2-1/2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
3 cups sugar
1 cup canola oil
4 large eggs, beaten
3/4 cup buttermilk
1 teaspoon vanilla extract
1 teaspoon butter flavoring
1 can (15 ounces) solid-pack pumpkin
1 cup raisins
1 cup chopped pecans

Steps:

  • In a large bowl, sift together flour, soda, salt, cinnamon and nutmeg. Add sugar, oil, eggs and buttermilk. Mix well. Stir in flavorings, pumpkin, raisins and pecans. Pour into two greased 9x5-in. loaf pans. Bake at 350° for 60-65 minutes or until bread tests done. Let stand 10 minutes before removing from pans. Cool on a wire rack.

Nutrition Facts : Calories 225 calories, Fat 10g fat (1g saturated fat), Cholesterol 27mg cholesterol, Sodium 168mg sodium, Carbohydrate 32g carbohydrate (22g sugars, Fiber 1g fiber), Protein 3g protein.

THE BEST PUMPKIN BREAD



The Best Pumpkin Bread image

This is my go-to pumpkin bread and I always get rave reviews. It's quick and easy to make and wonderfully moist. Plus you'll end up with 3 loaves! Perfect for entertaining or to freeze one for later use. Don't skip the sifting of the dry ingredients--it really adds to the texture.

Provided by Syd

Categories     Bread     Quick Bread Recipes     Pumpkin Bread Recipes

Time 1h10m

Yield 24

Number Of Ingredients 12

1 (15 ounce) can pumpkin puree
2 cups white sugar
1 cup vegetable oil
⅔ cup water
4 eggs
1 teaspoon vanilla extract
3 ½ cups all-purpose flour
2 teaspoons baking soda, sifted
1 tablespoon ground cinnamon
1 ½ teaspoons salt
1 teaspoon ground nutmeg
¼ teaspoon ground ginger

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3-inch loaf pans.
  • Mix together pumpkin puree, sugar, oil, water, eggs, and vanilla extract in a large bowl until well blended. Whisk together flour, baking soda, cinnamon, salt, nutmeg, and ginger in a second bowl. Sift flour mixture on top of the pumpkin mixture and fold in with a spatula until just blended. Pour into the prepared pans.
  • Bake in the preheated oven until nicely browned on top and a toothpick inserted in the center comes out clean, about 50 minutes.

Nutrition Facts : Calories 231.8 calories, Carbohydrate 32.4 g, Cholesterol 31 mg, Fat 10.3 g, Fiber 1.2 g, Protein 3.1 g, SaturatedFat 1.5 g, Sodium 305.3 mg, Sugar 17.4 g

PUMPKIN BREAD WITH RAISINS AND PECANS



Pumpkin Bread with Raisins and Pecans image

Orange juice adds a subtle zest to this moist and delicious pumpkin bread. You may choose to substitute dried cranberries or blueberries for the raisins and walnuts or other nuts for the pecans to add variety.

Provided by Nelena Brown

Categories     Bread     Quick Bread Recipes     Pumpkin Bread Recipes

Time 45m

Yield 10

Number Of Ingredients 13

1 ½ cups all-purpose flour
1 tablespoon baking soda
½ tablespoon pumpkin pie spice, or more to taste
¼ teaspoon baking powder
½ teaspoon salt
⅓ cup raisins
⅓ cup chopped pecans
1 cup white sugar
¼ cup butter
1 cup pumpkin puree
¼ cup orange juice
3 eggs
½ teaspoon vanilla extract

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour 2 loaf pans.
  • Sift flour, baking soda, pumpkin pie spice, baking powder, and salt together in a large bowl. Toss raisins and pecans with 1 tablespoon of the flour mixture in a separate bowl.
  • Beat sugar and butter together using an electric mixer in a mixing bowl until fluffy. Add pumpkin puree, orange juice, eggs, and vanilla extract; blend until well combined. Add flour mixture slowly and blend thoroughly. Fold in raisins and pecans.
  • Pour batter evenly between the 2 prepared loaf pans.
  • Bake in the preheated oven until firm and tops spring back lightly when pressed, 30 to 40 minutes. Remove from the oven and cool completely on racks before serving.

Nutrition Facts : Calories 261.8 calories, Carbohydrate 42.2 g, Cholesterol 61.3 mg, Fat 9.1 g, Fiber 1.9 g, Protein 4.5 g, SaturatedFat 3.7 g, Sodium 592.3 mg, Sugar 24.9 g

PUMPKIN RAISIN WALNUT QUICK BREAD



Pumpkin Raisin Walnut Quick Bread image

This recipe was in the local paper recently. I love quick breads because they're so...so...so...quick!

Provided by Chicagopm

Categories     Quick Breads

Time 1h5m

Yield 10 serving(s)

Number Of Ingredients 16

2 cups flour
1/4 cup sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon baking soda
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon salt
1/2 cup chopped walnuts
1/4 cup raisins
2 eggs
1 cup canned pumpkin puree
1/3 cup firmly packed brown sugar
1/2 teaspoon vanilla
1/3 cup butter, melted

Steps:

  • Preheat oven to 350 degrees.
  • Mix together: flour, sugar, baking powder, cinnamon, nutmeg, baking soda, ginger, cloves and salt. Stir until combined.
  • Stir in walnuts and raisins. Set aside.
  • Beat the eggs in a medium bowl.
  • Stir in the pumpkin, brown sugar, vanilla and melted butter.
  • Combine both mixtures together until the dry ingredients are moistened.
  • Pour batter into greased and floured loaf pan (8 1/2" x 4 1/2").
  • Bake until loaf is browned and wooden pick inserted in the center comes out clean. approximately 50 - 55 minutes.
  • Cool in pan approximately 10 minute Cool completely before serving.

HOLIDAY PUMPKIN BREAD



Holiday Pumpkin Bread image

I honestly have no idea where I got this recipe. It's been hanging out in my recipe box as long as I've been doing holiday baking and I make it every year to put in my gift baskets at Christmas. It's always a huge hit and it's a little lower cal than most pumpkin breads. Oh . . . and it's milk free for those with milk allergies! Hope you like it as much as we do!

Provided by ktenille

Categories     Quick Breads

Time 1h

Yield 1 9, 4-6 serving(s)

Number Of Ingredients 12

1 1/2 cups flour
1/2 teaspoon salt
1 cup sugar
1 teaspoon baking soda
1 cup pumpkin
1/2 cup olive oil
2 eggs (beaten)
1/4 cup water
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1/4 teaspoon allspice
walnuts (optional)

Steps:

  • Preheat oven to 350 degrees F.
  • Sift together flour, salt, sugar and soda.
  • Mix the pumpkin, olive oil, eggs, water, nutmeg, cinnamon and allspice.
  • Combine the two mixes (not to thoroughly).
  • Stir in walnuts* (*Optional and should be chopped).
  • Pour batter into well buttered pan.
  • Bake 50-60 minutes until toothpick comes out clean.
  • Turn out of pan and let cool on rack.

HOLIDAY PUMPKIN NUT BREAD



Holiday Pumpkin Nut Bread image

My son starts asking for this pumpkin bread before Thanksgiving. I make 2 or 3 batches every week between Thanksgiving and Christmas. Closer to Christmas I make tons for friends, neighbors and my hubbys golf buddys!!! This is probably my favorite thing to make for the Christmas holidays. Tie it with red and green ribbon and it makes a sweet gift.

Provided by Carols Kitchen

Categories     Quick Breads

Time 1h20m

Yield 3 loaves

Number Of Ingredients 13

1 cup butter, softened
3 cups sugar
3 eggs
1 (16 ounce) can solid-pack pumpkin
1 teaspoon vanilla
3 cups flour
1 1/2 teaspoons salt
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon clove
1/2 teaspoon nutmeg
1 cup pecans, chopped

Steps:

  • Preheat oven to 350 degrees.
  • Cream butter and sugar.
  • Gradually beat in the eggs.
  • Mix in pumpkin and vanilla.
  • In separate bowl, sift together the flour, salt, soda, baking powder and spices.
  • Blend with the pumpkin mixture.
  • Add the pecans.
  • Grease and lightly flour 3 (8.4 x 4.4) loaf pans. (I use reusable aluminum pans).
  • Spoon in the batter and bake for 50-55 minutes.
  • Check doneness with toothpick. Do not overcook!
  • Remove from pan, wrap and seal with plastic wrap while hot.

Nutrition Facts : Calories 2146.9, Fat 94.2, SaturatedFat 43.1, Cholesterol 374.2, Sodium 2215.3, Carbohydrate 312.5, Fiber 8.4, Sugar 204.4, Protein 24.8

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