This Pumpkin Bread With Walnuts And Raisins Recipe is great for chilly days in the fall or winter. Serve it with a cup of your favorite coffee or tea.
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Why You Will Love This Recipe
I've had this simple Pumpkin Bread recipe in my collection for ages, but I'd never actually made it until now. My relationship with pumpkin has always been a bit complicated. Growing up, pumpkin pie was the only thing we ever used it for, so it never really became a staple in my kitchen.
Last night, as I was flipping through my stack of recipes for something new to try, I stumbled upon this gem and decided to give it a shot.
Wow, who knew I had such a hidden treasure tucked away? We loved it so much that we devoured slices last night, enjoyed more with coffee for breakfast, and even snuck a piece in the afternoon.
By the end of the day, my husband and I had nearly polished off the whole loaf!
It is super easy to make, uses staple ingredients that most people have in their pantries and the combination of spices is all you need for a real pumpkin bread experience.
I usually make banana bread or banana bread with cream cheese, which is to die for, but this pumpkin bread is better!
What ingredients go into this recipe?
- All-purpose flour: This is a popular flour that is good for most baked goods. I like the unbleached all-purpose flour, and if you can find organic one, you will become my best friend.
- Baking powder, baking soda, salt
- Cinnamon, ground allspice, cardamom
- Granulated sugar: This is an easy ingredient to find everywhere and is commonly used in baking.
- Butter: I like to use unsalted butter because we already have salt and baking soda in the recipe. If you choose to use salted butter, skip the salt from the recipe, so you don't end up with a salty dessert.
- Pumpkin puree: I used canned pumpkin puree.
- Large eggs
- Milk
- Vanilla extract
- Chopped pecans or walnuts
How to store
This quick bread keeps well at room temperature for up to 3 days. I like wrapping my bread in parchment paper, then in a plastic bag. You can also freeze this bread for up to three months.
It is great for breakfast, dessert, or just a little snack later in the day with a cup of tea. I am sure it is healthier than a candy bar, so go for it! 🙂
What to Eat with Pumpkin Bread
- Butter: A classic and simple choice. Spread a pat of butter over a warm slice of pumpkin bread for that melt-in-your-mouth richness.
- Honey Butter: For a touch of sweetness, mix butter and honey together in a bowl and spread it generously on your pumpkin bread. The combination of creamy butter and natural honey complements the spiced flavors beautifully.
- Nutella: For chocolate lovers, Nutella is a perfect pairing. Its rich, hazelnut flavor adds a decadent twist that makes each bite feel indulgent.
- Cream Cheese: Spread a layer of cream cheese for a tangy contrast to the sweet pumpkin. For an extra touch, mix in a bit of maple syrup or cinnamon to enhance the fall flavors.
- Apple Butter: Apple butter pairs wonderfully with pumpkin bread, adding a deep, spiced fruitiness that makes each bite taste like autumn.
- Plum Jam: For something a bit different, spread a bit of plum jam on your pumpkin bread. The sweet-tart flavor of plum adds a unique, tasty contrast.
- Peanut Butter: For a protein-packed twist, try creamy or crunchy peanut butter.
- Whipped Cream: A simple, airy dollop of whipped cream can make a slice feel more like dessert.
- Sliced Bananas or Fresh Berries: Add fresh fruit for a refreshing bite and a pop of color.
More recipes to love
- Pumpkin Seed And Apricot Pumpkin Sweet Bread
- Pumpkin Bread With Fresh Cranberries
- Easy Pumpkin Muffins Recipe
- Whiskey Flavored Pumpkin Pie
- Easy Pumpkin Cupcakes With Cream Cheese Frosting
📖 Recipe
Pumpkin Bread With Walnuts And Raisins Recipe
Ingredients
- 1 ¾ cups all purpose flour
- ¼ teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground allspice
- ½ teaspoon of cardamom
- 1 cup granulated sugar
- ⅓ cup soft unsalted butter or 5 ½ tablespoons
- 1 cup pumpkin puree
- 2 eggs slightly beaten
- ⅓ cup milk
- ½ teaspoon vanilla extract
- Optional: ½ cup chopped pecans or walnuts
- Optional: ⅓ cup raisins
Instructions
- Preheat the oven to 350F.
- Mix the flour, baking powder, baking soda, salt, cinnamon, allspice, and cardamom in a medium bowl. Set aside.
- In a large bowl, beat the sugar and butter together until light and fluffy. Beat in the pumpkin, and add the eggs.
- In a small bowl, mix the milk and vanilla. Add the flour mixture alternatively with the milk mixture into the pumpkin mixture.
- Fold in the nuts and raisins (if using). Pour into a greased loaf pan.
- Bake 1 hour until a toothpick inserted into the center comes out dry.
- Remove from pan and place it on a rack to cool down.
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