Pumpkin Raisin Walnut Quick Bread Recipes

PUMPKIN RAISIN WALNUT QUICK BREAD

Steps:

• Preheat oven to 350 degrees.
• Mix together: flour, sugar, baking powder, cinnamon, nutmeg, baking soda, ginger, cloves and salt. Stir until combined.
• Stir in walnuts and raisins. Set aside.
• Beat the eggs in a medium bowl.
• Stir in the pumpkin, brown sugar, vanilla and melted butter.
• Combine both mixtures together until the dry ingredients are moistened.
• Pour batter into greased and floured loaf pan (8 1/2" x 4 1/2").
• Bake until loaf is browned and wooden pick inserted in the center comes out clean. approximately 50 - 55 minutes.
• Cool in pan approximately 10 minute Cool completely before serving.

SPICED PUMPKIN BREAD WITH WALNUTS AND RAISINS

Steps:

• Gather the ingredients.
• Preheat 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 flavored butter or cream cheese spread, too!
• Serve and enjoy!

PUMPKIN BREAD WITH RAISINS AND PECANS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour 2 loaf pans.
• Sift flour, baking soda, pumpkin pie spice, baking powder, and salt together in a large bowl. Toss raisins and pecans with 1 tablespoon of the flour mixture in a separate bowl.
• Beat sugar and butter together using an electric mixer in a mixing bowl until fluffy. Add pumpkin puree, orange juice, eggs, and vanilla extract; blend until well combined. Add flour mixture slowly and blend thoroughly. Fold in raisins and pecans.
• Pour batter evenly between the 2 prepared loaf pans.
• Bake in the preheated oven until firm and tops spring back lightly when pressed, 30 to 40 minutes. Remove from the oven and cool completely on racks before serving.

PUMPKIN-WALNUT BREAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
• Combine flour, sugar, baking soda, salt, cinnamon, nutmeg, cloves, baking powder, and ginger in a large bowl. Make a well in the center; add pumpkin, oil, and eggs. Stir well. Fold in walnuts.
• Pour batter into the prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 90 minutes.

RAISIN-FILLED PUMPKIN SPICE BREAD

Steps:

• In a large bowl, sift together flour, soda, salt, cinnamon and nutmeg. Add sugar, oil, eggs and buttermilk. Mix well. Stir in flavorings, pumpkin, raisins and pecans. Pour into two greased 9x5-in. loaf pans. Bake at 350° for 60-65 minutes or until bread tests done. Let stand 10 minutes before removing from pans. Cool on a wire rack.

HOLIDAY RAISIN NUT PUMPKIN BREAD

Steps:

• Preheat oven to 350 degrees F. Grease loaf pans (can make in bundt pans but need to adjust timing). Mix oil, sugar, and eggs together in a large bowl. Mix in pumpkin puree. Stir together flour, soda, baking powder, salt, and spices. Add to pumpkin mixture and mix until just combined. Fold in nuts and raisins and spread evenly into desired baking pan. Depending on oven, bake for 45 minutes-1 hour or until done. Set aside to cool on wire racks before slicing.

PUMPKIN QUICK BREAD

Steps:

• In a large bowl, combine the first seven ingredients; mix well. Combine the flour, sugar, baking soda, cinnamon, nutmeg and baking powder; gradually add to pumpkin mixture and mix well. Stir in dates and pecans. Pour into two greased 9x5-in. loaf pans., Combine topping ingredients; sprinkle over batter. Bake at 350° for 55-65 minutes or until a toothpick comes out clean. Cool for 15 minutes before removing from pans to wire racks.