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Pumpkin Raisin Bread

I typically make this every Fall around Halloween. Generously sliced, serves 8 people. (Or, if you want to be greedy like me, you can take a slice to work with you every morning for a week or so.) You can also replace raisins with dried cranberries just to be interesting.


  • 2 cups flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon nutmeg
  • 1 cup canned pumpkin
  • 1 cup sugar
  • 1/2 cup milk
  • 2 eggs, slightly beaten
  • 1/4 cup vegetable oil
  • 1 cup raisins


Preheat oven to 350 degrees. In a medium-sized bowl, mix together flour, baking powder, baking soda, ground cinnamon, salt and ground nutmeg. In a large mixing bowl, combine pumpkin, sugar, milk and eggs. Mix well.

Add dry ingredients, oil, and raisins, mixing until just moistened. Batter will be slightly lumpy. Do not over mix. Spoon batter into well greased (use vegetable oil) 9 x 5 inch loaf pan. Bake (in the middle of the oven) for 65 minutes or until a toothpick inserted in the center comes out clean.

Cool 10 minutes in the pan. Use a knife to go around the edge of the pan to loosen bread from the sides of the pan, invert, cool on a cooling rack or plate. Slice and serve.