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.
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.
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.
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.
In a separate bowl, use a handheld mixer to beat together the butter and sugar. Then, add in the canned pumpkin puree and eggs.
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.
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.
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.
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!
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:
So simple and easy to make too! For another easy bread option, don’t miss my One-Bowl Banana Bread!
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
- 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.