Pumpkin Walnut Raisin Bread recipe is so delicious and easy to make. Ground cloves, cinnamon and nutmeg make this super moist bread perfect for the fall! Recipe makes two loaves of bread.

Pumpkin Walnut Raisin Bread on a cutting board with a cup of coffee.

Hands down the best pumpkin bread recipe you will encounter! This Pumpkin Walnut Raisin Bread is so moist and flavorful, it’s perfect for the fall season.

I have tried a lot of different pumpkin breads in my life. This recipe definitely ranks as one of my all time favorites. Filled with delicious pumping flavors, this is a true recipe perfected.

What makes this pumpkin bread so special are the sweetness of the raisins and the crunch from the walnuts. It’s a delicious recipe to make to change up your pumpkin bread routine.

If you love festival fall treats, be sure to check out these delicious Pumpkin Biscotti with white chocolate drizzle or this incredibly moist Italian Apple Cake.

Read on to see how easy it is to make moist and delicious pumpkin bread with walnuts and raisins.

Two loaf recipe

This recipe makes two loaves, perfect for sharing! Make a loaf and put it in a gift basket along with whipped butter, coffee, and maybe a nice mixing bowl along with the recipe. Such a fun and unique gift idea for the holidays or Christmas gift for a friend.

The second loaf can also be frozen. Just place in an airtight container or ziplock bag and freeze for up to two months.

Pumpkin Bread Substitutes

This pumpkin bread recipe features walnuts and raisins. However, you could substitute the raisins and walnuts in this recipe for dried cranberries, pecans, slivered almonds, and even mini chocolate chips.

Or, you could always leave out the raisins and walnuts entirely and just have a deliciously simple loaf of pumpkin bread.

Pumpkin Walnut Raisin Bread

Nothing screams fall more than an delicious loaf of pumpkin bread. This bread will definitely be your new favorite and it tastes so much better than Starbucks Pumpkin Bread! Read on to see how easy it is to make deliciously moist pumpkin walnut raisin bread.

Pumpkin Walnut Raisin Bread on a cutting board with a cup of coffee.

Firstly, you will need to spray two loaf pans with nonstick cooking spray. You can use either 9″ x 5″ inch loaf pans or the slightly smaller 8 ½″ x 4 ½″ pans. Both are standard sizes, however the smaller pan will have a longer baking time.

Then, whisk together the dry ingredients. This includes the flour, baking soda, baking powder, salt, cinnamon, nutmeg and cloves. If you have a pumpkin pie spice on hand, you could substitute equal amounts of the spice for the cinnamon, nutmeg, and cloves in this recipe.

overhead photo of flour, baking powder, salt, and spices in a bowl with a whisk.

In a separate bowl, use a handheld mixer to beat together the butter and sugar. Then, add in the canned pumpkin puree and eggs.

overhead photo of butter, sugar, pumpkin, and eggs all mixed together in a bowl.

Next, mix in the dry ingredients to the batter. Once, those are incorporated, add in the raisins and diced walnuts. Here, I like to use the golden raisins. However, whatever raisins you have on hand will work.

overhead photo of batter in the mixing bowl with raisins and walnuts on top.

Once the batter is combined, divide it equally between the two loaf pans. It’s a good idea to weigh the pans using a kitchen scale if you have one on hand. This will ensure even baking times with the two loaves.

overhead photo of pumpkin walnut raisin bread batter in two loaves pans.

Bake and Enjoy Pumpkin Walnut Raisin Bread!

Lastly, bake the pumpkin bread in a preheated oven for about an hour. You will know the bread is ready when a toothpick inserted in the middle of the loaf comes out clean.

overhead photo of two loaves of bread cooling on a cooling rack.

If possible, try to wait for the bread to cool completely before using a serrated knife to cut it. This bread is super moist, so patience is key here!

I love to have pumpkin bread on hand for an easy brunch, breakfast, or just snack during the day. It freezes beautifully if you want to make a batch and keep it on hand for any surprise guests.

This is also a great bread to have on hand for Christmas Morning breakfast. The best part is that you can make it ahead of time and freeze it, so no stress or mess in the the kitchen come Christmas Morning!

Pumpkin Walnut Raisin bread on the counter with a cup of coffee.

More delicious pumpkin recipes

Come the fall, all my baking is pumpkin or apple related! Here are some of my favorite pumpkin recipes for the fall:

Pumpkin Spice Muffins with Brown Sugar Crust

White Chocolate Pumpkin Spice Truffles

Pumpkin Spice Cookie with Oats

No Bake Pumpkin Spice Energy Balls

Glazed Pumpkin Bread

Pumpkin Streusel Coffee Cake

So simple and easy to make too! For another easy bread option, don’t miss my One-Bowl Banana Bread!

overhead photo of pumpkin bread on a wood cutting board with a cup of coffee.

I hope you love this recipe for Pumpkin Walnut Raisin Bread. Be sure to comment below if you try it. Enjoy!

Pumpkin Walnut Raisin Bread on a cutting board with a cup of coffee.

Pumpkin Walnut Raisin Bread

Moist and flavorful, this pumpkin bread is a great treat to have on hand. Makes 2 loaves, each loaf has 12 servings. 
5 from 10 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 1 hour
Resting Time: 10 minutes
Total Time: 1 hour 10 minutes
Servings: 24 servings
Calories: 188kcal


  • 2 cups flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 ½ teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • ½ teaspoon ground cloves
  • ¾ cup unsalted butter, softened (1 ½ sticks)
  • 2 cups sugar
  • 1 15 ounce can pumpkin puree (not pumpkin pie filling)
  • 2 large eggs
  • 1 cup golden raisins
  • ½ cup walnuts, chopped


  • Preheat oven to 350 degrees. Grease two loaf pans with cooking spray, set aside. 
  • In a medium bowl combine dry ingredients, through cloves. Mix with a whisk to combine.
  • In a large bowl cream the butter and sugar with a mixer. Add in the pumpkin and eggs and mix to combine. Fold in the dry ingredients to combine then stir in the raisins and walnuts. 
  • Pour the mixture into the prepared pans using a rubber spatula to smooth the tops. Bake for 55-60 minutes, until a toothpick inserted in the center comes out clean. Cool on a wire rack for for at least 10 minutes before cutting. 



Calories: 188kcal
Did You Make This Recipe?Please leave a comment below or pin it to your Pinterest account!
Pumpkin Walnut Raisin Bread.
5 from 10 votes (1 rating without comment)

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Recipe Rating


  1. 5 stars
    I thought this was really good. I like nuts and raisins and will increase quantities next time. I baked in dark pans and reduced temp by approx 25 deg. I am finding that this helps in all recipes as my pans are all dark.

  2. 5 stars
    Easy and delicious. I used dried cranberries and bumped up the spices a little. My husband loves it.
    I did freeze a loaf, but it didn’t stay in the freezer long. Took it out yesterday and it’s almost gone!

    1. I’ve never tried that before but I think that would work. They are interchangeable in most recipes. Let me know how it turns out for you!

    1. This bread doesn’t have frosting. However, you could mix together some powdered sugar and milk to make a simple glaze for the bread.

    1. We recently moved across 3 states and are finally settled in. But I can’t find my 50 yr old recipe box which contains my favorite recipes! Among the missing is my mom’s recipe for pumpkin bread with raisins and walnuts. I learned to make it nearly 65 years ago. In reading over your recipe, I find that it is nearly identical to my mom’s! The only difference I can see is that we added in some orange zest for an amazing flavor! Thank you so much! I’m sure it will turn out perfect for Thanksgiving breakfast.

      1. I’m so happy that you found my recipe! I hope you all love it and it becomes a new family favorite 🙂