Best 5 Raisin Filled Pumpkin Spice Bread Recipes
Embrace the enticing aromas of autumn with our delightful Raisin-Filled Pumpkin Spice Bread, a symphony of flavors that will warm your senses. This delectable treat combines the classic flavors of pumpkin spice with the chewy sweetness of plump raisins, creating a moist and tender loaf that is perfect for cozy gatherings or as a special treat.
Indulge in three irresistible variations of this autumnal delight:
1. Classic Raisin-Filled Pumpkin Spice Bread: Experience the timeless flavors of pumpkin spice, perfectly complemented by the addition of plump raisins. This classic recipe is sure to become a beloved staple in your fall baking repertoire.
2. Cream Cheese Swirl Raisin-Filled Pumpkin Spice Bread: Elevate your pumpkin spice bread with a luscious cream cheese swirl. The tangy sweetness of the cream cheese pairs beautifully with the warm spices, creating a decadent and irresistible treat that will leave you craving more.
3. Chocolate Chip Raisin-Filled Pumpkin Spice Bread: Indulge in the ultimate comfort food with this decadent combination of pumpkin spice, raisins, and chocolate chips. The rich chocolate flavor perfectly complements the warm spices, resulting in a delightful treat that is sure to satisfy your sweet tooth.
RAISIN-FILLED PUMPKIN SPICE BREAD
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
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.
PUMPKIN BREAD WITH RAISINS AND PECANS
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
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 SPICE BREAD
This pumpkin spice bread recipe is at least 40 years old. It makes a very moist bread. It's been described as tasting like pumpkin pie without the crust. -Delora Lucas, Belle, West Virginia
Provided by Taste of Home
Categories Snacks
Time 1h10m
Yield 2 loaves.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. In a large bowl, combine sugar, oil and eggs; add pumpkin and mix well. In second bowl, combine the flour, baking soda, salt, cinnamon, nutmeg, baking powder, cloves and allspice; add to the pumpkin mixture alternately with water, beating well after each addition. , Pour into two greased 9x5-in. loaf pans. Bake until a toothpick inserted in the center comes out clean, 60-65 minutes. Cool in pans 10 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 197 calories, Fat 8g fat (1g saturated fat), Cholesterol 27mg cholesterol, Sodium 128mg sodium, Carbohydrate 30g carbohydrate (19g sugars, Fiber 1g fiber), Protein 2g protein.
SPICED PUMPKIN BREAD WITH RAISINS AND PECANS
Wonderful nutmeg and clove pumpkin bread with raisins and nuts from New Mexico.
Provided by Noble
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 1h15m
Yield 24
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray two 9x5-inch loaf pans with cooking spray.
- Mix flour, sugar, pumpkin, raisins, pecans, oil, water, eggs, baking soda, salt, nutmeg, cinnamon, and cloves together in a large bowl. Pour into the prepared pans.
- Bake in the preheated oven until a toothpick inserted into the centers comes out clean, about 1 hour.
Nutrition Facts : Calories 331.7 calories, Carbohydrate 50.4 g, Cholesterol 31 mg, Fat 14 g, Fiber 2.4 g, Protein 4 g, SaturatedFat 1.8 g, Sodium 264.9 mg, Sugar 33.2 g
PUMPKIN CARROT RAISIN SPICE BREAD
Yummy, healthy, and completely made-up. I use a combo of oil and applesauce, and I almost always use buttermilk (milk and lemon juice, let sit on the counter for 10 m.)
Provided by WheresTheBeef
Categories Quick Breads
Time 1h15m
Yield 30 serving(s)
Number Of Ingredients 15
Steps:
- Beat eggs, and mix in sugar, oil, pumpkin, vanilla, buttermilk, raisins, carrots, and nuts.
- Gradually add spices, flour, and wheat germ. Stir well.
- Bake in well-greased muffin tins or 2 bread pans at 350 until they smell good.
Tips:
- Prep work: Preheat oven and grease loaf pan before mixing batter. Line pan with parchment paper to easily remove bread.
- Mix dry ingredients thoroughly: In a medium bowl, whisk flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves until well combined.
- Cream butter and sugar: In a large bowl, cream together softened butter and granulated sugar until light and fluffy, about 2 minutes. Use an electric mixer for best results.
- Add eggs and vanilla: Beat in eggs one at a time, then stir in vanilla extract. Scrape down sides of bowl as needed.
- Alternately add dry and wet ingredients: Start by adding about one-third of the dry ingredients to the wet ingredients, then stir in about half of the pumpkin puree. Repeat layering until all dry ingredients and pumpkin puree are added, ending with the dry ingredients.
- Stir in raisins: Gently fold in raisins until evenly distributed throughout batter.
- Pour batter into prepared pan: Spread batter evenly into prepared loaf pan.
- Bake: Place loaf pan in preheated oven and bake for 50-60 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs attached.
- Cool and enjoy: Let bread cool in pan for 10 minutes, then transfer to a wire rack to cool completely before slicing and serving.