Pumpkin Bread With Raisins and Nuts

The best thing about this Pumpkin Bread with Raisins and Nuts is that both adults and kids love it. This pumpkin bread has a soft and moist crumb and full of a sweet delicious pumpkin flavor. The way you get this pumpkin flavor is by adding pumpkin puree and it creates a similar consistency to banan bread. It can be enjoyed as an after meal treat or with a nice coffee. The crumb is so moist and full of flavor.

Pumpkin puree: You can make pumpkin puree from scratch by baking a pumpkin and then scooping out the flesh into a food processor. The easiest alternative is to buy canned pumpkin puree. The grocery store has tons close to Halloween.

Butter: You can use unsalted butter and add kosher salt or use salted butter and skip adding salt.

Mixed nuts: Get creative with the nuts, as long as they are the same measurement. Make sure to crush them into small pieces. I used Nature's Garden Cranberry Health Mix. It was delicious!

Milk: You can use milk, heavy cream or half and half.

Loaf pan: Pan will likely need to be around 8.5 x 4.5 inches. Make sure to grease it well, even if its nonstick.

Nonstick cooking spray: I use this to grease the pan, but you can use butter instead.

Mixer: This can be a stand mixer or a hand mixer.

Preheat oven to 350°F.

In a large bowl, add the flour, baking powder, baking soda, cinnamon, and salt. Mix well then add the pumpkin, butter, sugars, eggs, milk, nuts and vanilla. Mix thoroughly.

Pour the mixture into the prepared pan and then scatter the chocolate chips onto the bread.

Bake for about 45 to 55 minutes, until a toothpick can come out clean that’s been inserted into the center.

Cool the pan on a wire rack or the stove when baked, then use the parchment paper overhang to pull the bread out.