Pumpkin Raisin Walnut Quick Bread
Celebrate the cozy flavors of fall with this Pumpkin Raisin Walnut Quick Bread—a moist, spiced loaf bursting with autumnal warmth. This delightful recipe combines real pumpkin puree, aromatic cinnamon and nutmeg, and a touch of sweetness from raisins, while chopped walnuts add a satisfying crunch in every bite. Simple and fuss-free, this quick bread comes together in just 15 minutes of prep time and bakes to perfection in under an hour. Whether enjoyed as a breakfast treat, an afternoon snack, or a holiday dessert, this recipe is the ultimate crowd-pleaser. Serve it plain or slathered with butter or cream cheese for a rich and indulgent experience. If you're searching for an easy homemade bread recipe to elevate your seasonal baking, this is it! Keywords: pumpkin quick bread, fall baking, easy pumpkin bread recipe, spiced loaf, raisin and walnut bread.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.5 teaspoon salt
- 1 cup granulated sugar
- 0.5 cup light brown sugar, packed
- 1 cup pumpkin puree
- 0.5 cup vegetable oil
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 0.75 cup raisins
- 0.75 cup walnuts, chopped
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan or line it with parchment paper.
In a large bowl, combine the all-purpose flour, baking soda, baking powder, ground cinnamon, ground nutmeg, and salt. Whisk together to evenly distribute the dry ingredients.
In a medium bowl, whisk together the granulated sugar, brown sugar, pumpkin puree, vegetable oil, eggs, and vanilla extract until smooth and well combined.
Gradually pour the wet mixture into the dry ingredients. Using a spatula, gently fold the ingredients together until just combined. Avoid overmixing as it can result in a dense bread.
Fold in the raisins and chopped walnuts, ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan, spreading it evenly and smoothing the top with the spatula.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
Remove the loaf from the oven and let it cool in the pan for 10 minutes. Then carefully transfer it to a wire rack to cool completely before slicing.
Slice and serve as is, or spread with butter or cream cheese for added indulgence.
Nutrition Facts
Calories |
425 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.4 g | 24% | |
| Saturated Fat | 2.6 g | 13% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 38 mg | 13% | |
| Sodium | 300 mg | 13% | |
| Total Carbohydrate | 61.9 g | 23% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 38.8 g | ||
| Protein | 6.0 g | 12% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 40 mg | 3% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 226 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
