For a richer flavor, use browned butter instead of softened butter. Toast the pecans lightly before chopping to enhance their nutty flavor. Substitute dried cranberries or chopped walnuts for a different flavor profile. The bread is best enjoyed the next day, as the flavors meld together overnight. Store the bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Pumpkin Bread with Raisins and Pecans
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PREP TIME15 mins
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COOK TIME30 mins
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TOTAL TIME45 mins
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SERVING10 People
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VIEWS10
Embrace the cozy flavors of autumn with this exquisitely moist pumpkin bread, studded with sweet raisins and crunchy pecans. A splash of fresh orange juice elevates the warm spices, creating a delightful loaf perfect for breakfast, brunch, or a comforting afternoon treat.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate42 g
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Cholesterol61 mg
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Fiber2 g
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Protein5 g
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Saturated Fat4 g
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Sodium592 mg
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Sugar25 g
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Fat9 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat your oven to 350°F (175°C). Grease and flour two 8x4 inch loaf pans. (5 minutes)
02
StepIn a large bowl, sift together the flour, baking soda, pumpkin pie spice, salt, and baking powder. In a separate bowl, toss the raisins and pecans with 1 tablespoon of the flour mixture to prevent them from sinking to the bottom of the bread. Set aside. (10 minutes)
03
StepIn a separate large bowl, cream together the softened butter and sugar until light and fluffy using an electric mixer. Beat in the pumpkin puree, eggs, orange juice, and vanilla extract until well combined. (5 minutes)
04
StepGradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. Gently fold in the raisin and pecan mixture. (5 minutes)
05
StepDivide the batter evenly between the prepared loaf pans. (2 minutes)
06
StepBake in the preheated oven for 30-40 minutes, or until a wooden skewer inserted into the center comes out clean. The tops should be golden brown and spring back lightly when touched. (35 minutes)
07
StepLet the loaves cool in the pans for 10 minutes before transferring them to wire racks to cool completely. (10 minutes)
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Juliet Kuphal
Jun 30, 2025I substituted dried cranberries for the raisins and walnuts for the pecans. It was delicious!
Autumn Keebler
Jun 26, 2025Easy to follow recipe and the bread turned out perfect!
Rasheed Morissette
Jun 13, 2025This recipe is a keeper! The orange juice really makes a difference.
Ignatius Batz
Jun 7, 2025My family loved this bread! It was so moist and flavorful.