Best 7 Pumpkin Raisin Walnut Quick Bread Recipes
In search of a delightful and cozy treat to warm up your kitchen and taste buds? Look no further than the delectable delight of pumpkin raisin walnut quick bread. This humble yet satisfying loaf combines the autumnal flavors of pumpkin, sweet raisins, and crunchy walnuts, creating a symphony of flavors that will leave you yearning for more. With its moist crumb, aromatic spices, and nutty texture, this quick bread is not just a culinary delight but also a comforting culinary journey that will transport you to the heart of fall's bounty. Whether you're looking for a delightful breakfast, an afternoon snack, or a perfect ending to a hearty meal, this pumpkin raisin walnut quick bread promises an experience that will make you fall in love with every bite.
Here are our top 7 tried and tested recipes!
PUMPKIN RAISIN WALNUT QUICK BREAD
This recipe was in the local paper recently. I love quick breads because they're so...so...so...quick!
Provided by Chicagopm
Categories Quick Breads
Time 1h5m
Yield 10 serving(s)
Number Of Ingredients 16
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!
Nutrition Facts : Calories 381 kcal, Carbohydrate 50 g, Cholesterol 35 mg, Fiber 2 g, Protein 4 g, SaturatedFat 2 g, Sodium 176 mg, Sugar 39 g, Fat 20 g, ServingSize 12 to 16 servings, UnsaturatedFat 0 g
PUMPKIN BREAD WITH RAISINS AND PECANS
Orange juice adds a subtle zest to this moist and delicious pumpkin bread. You may choose to substitute dried cranberries or blueberries for the raisins and walnuts or other nuts for the pecans to add variety.
Provided by Nelena Brown
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 45m
Yield 10
Number Of Ingredients 13
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.
Nutrition Facts : Calories 261.8 calories, Carbohydrate 42.2 g, Cholesterol 61.3 mg, Fat 9.1 g, Fiber 1.9 g, Protein 4.5 g, SaturatedFat 3.7 g, Sodium 592.3 mg, Sugar 24.9 g
PUMPKIN-WALNUT BREAD
I got this recipe from a coworker years ago at a company potluck. It's "goof-proof;" even kids can make it. Add fresh strawberries and whipped cream for a great summer dessert! I give these as gifts at Christmas too... Just add a bow and "Voila!"
Provided by Dee Reilman
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 1h45m
Yield 12
Number Of Ingredients 13
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.
Nutrition Facts : Calories 317.9 calories, Carbohydrate 40.2 g, Cholesterol 31 mg, Fat 16.5 g, Fiber 1.8 g, Protein 4.4 g, SaturatedFat 2.4 g, Sodium 322 mg, Sugar 26.1 g
RAISIN-FILLED PUMPKIN SPICE BREAD
Years ago, I got this recipe from one of the best cooks in our church. Freeze a few loaves to have on hand when a friend or neighbor needs a pick-me-up. -Martha Sue Stroud, Clarksville, Texas
Provided by Taste of Home
Time 1h20m
Yield 2 loaves (16 slices each).
Number Of Ingredients 14
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.
Nutrition Facts : Calories 225 calories, Fat 10g fat (1g saturated fat), Cholesterol 27mg cholesterol, Sodium 168mg sodium, Carbohydrate 32g carbohydrate (22g sugars, Fiber 1g fiber), Protein 3g protein.
HOLIDAY RAISIN NUT PUMPKIN BREAD
Take the traditional pumpkin bread recipe and add some kick to it by throwing in some raisins and nuts. Similar to banana bread but with pumpkin. Great for the holidays and potluck parties!
Provided by Hopkins82
Categories Breads
Time 1h10m
Yield 3 loaves, 45-60 serving(s)
Number Of Ingredients 15
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
Fall and Halloween are a time of harvest, and what better opportunity to combine two of the season's bounties - pumpkin and apples - to make this delightful quick bread? The brown sugar and nut topping gives it the finishing touch. -Helen Phillips, Horseheads, New York
Provided by Taste of Home
Time 1h10m
Yield 2 loaves.
Number Of Ingredients 19
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.
Nutrition Facts : Calories 220 calories, Fat 9g fat (1g saturated fat), Cholesterol 20mg cholesterol, Sodium 96mg sodium, Carbohydrate 34g carbohydrate (21g sugars, Fiber 2g fiber), Protein 3g protein.
Tips:
- Make sure your pumpkin puree is thick and smooth. If it's too watery, your bread will be dense and gummy.
- Don't overmix the batter. Overmixing will make the bread tough.
- Use fresh, high-quality ingredients for the best flavor.
- Be patient when baking the bread. It may take a little longer than you think to cook through.
- If you don't have a loaf pan, you can bake the bread in a 9x13 inch baking pan. Just adjust the baking time accordingly.
- This bread is best enjoyed fresh, but it can be stored in an airtight container at room temperature for up to 3 days, or in the freezer for up to 2 months.
Conclusion:
Pumpkin raisin walnut quick bread is a delicious and easy-to-make treat that's perfect for fall. It's moist and flavorful, with a tender crumb and a hint of sweetness. This bread is sure to be a hit with your family and friends. So next time you're looking for a quick and easy snack or breakfast, give this recipe a try. You won't be disappointed!
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