Spiced Pumpkin Bread With Walnuts and Optional Raisins

Pumpkin Bread
Pumpkin Bread. Diana Rattray
    95 min

This recipe makes a big spiced pumpkin bread in a Bundt cake pan. The moist bread is filled with raisins and walnuts, but feel free to leave the raisins out or substitute dried cranberries. I used chopped pecans in the pumpkin bread pictured.

 Serve as a breakfast bread with butter or cream cheese, or gussy it up with a sauce or whipped cream and serve it as a dessert. You could also drizzle a glaze over the pumpkin bread. 

Take it along to a family gathering or potluck.

What You'll Need

  • 3 cups all-purpose flour, 13 1/2 ounces
  • 1/2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground nutmeg
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 3 cups granulated sugar
  • 1 cup vegetable oil
  • 3 large eggs
  • 1 can (16 ounces) pumpkin puree
  • 1 cup coarsely chopped raisins, optional
  • 1 cup chopped walnuts

How to Make It

  • Heat the oven to 350° F (180° C/Gas 4). Grease and flour a 10-inch Bundt cake pan.

  • In a medium bowl combine the flour, baking powder and soda, nutmeg, cinnamon, cloves, and salt. Whisk to blend thoroughly.

  • In a large mixing bowl, combine the sugar, vegetable oil, and eggs; beat on low speed of an electric mixer or whisk until well blended. Stir pumpkin into the egg mixture.

  • Gradually add sifted dry ingredients to the pumpkin and egg mixture, stirring well after each addition. Fold in walnuts and raisins if using.

  • Spoon the batter into the prepared Bundt cake pan.

  • Bake in the preheated oven for about 1 hour and 15 to 20 minutes, or until a wooden pick or cake tester inserted in center comes out clean.

  • Remove the bread from the oven and cool it on a rack for 10 minutes before removing from pan.

  • Cool completely on a rack before slicing. 

  • Sprinkle the cake with powdered sugar or drizzle with a simple vanilla glaze, if desired. It's wonderful with a flavored butter or cream cheese spread, too!

  • Tips and Variations

    • You may substitute all or part brown sugar for the granulated sugar.
    • Use dried cranberries in place of the raisins.
    • Substitute chopped pecans for the walnuts.
    • Freeze individual slices or larger portions in heavy duty food storage bags or wrap in aluminum foil or freezer wrap. Store in the freezer for up to 3 months. Thaw at room temperature of wrap in foil and heat in a preheated 350° F (180° C/Gas 4) for about 10 minutes. 
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