Walnut Raisin Pumpkin Bread

by Thistlewood
2 Loaves
1 hr 20 min

This is a bread is all about family.

Families that gather around a vintage farmhouse table that seats sixteen and a roaring fire in an old cast iron stove and it is full of smells that would make your mouth water.

There are pitchers of sweet tea and green beans from the garden and piping hot biscuits and homemade strawberry jam.

And someone is always playing the guitar.

Or the fiddle.

Or talking about making molasses.

Or how to keep bees.

Or watching the sun set over the back pasture.

It is a wonderful place.

And here’s the perfect bread to go with it.

It's has a little crunch on the outside and all the textures you need with a bread like this. There are crunchy walnuts and raisins and it's so hearty that it could almost be considered a dessert.

WALNUT RAISIN PUMPKIN BREAD(this is a friendship bread recipe….it makes two loaves….one to eat and one to share)

Walnut Raisin Pumpkin Bread
Recipe details
  • 2  Loaves
  • Prep time: 25 Minutes Cook time: 55 Minutes Total time: 1 hr 20 min
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  • 4 eggs
  • 2 cups of sugar
  • 1 cup oil
  • 3 1/2 cups all-purpose flour
  • 1 1/2 teaspoon of vanilla
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 1/2 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 1 can of pumpkin (15 oz.)
  • I cup raisins
  • 1 cup chopped walnuts

Preheat oven to 350 degrees. Grease two loaf pans.
Combine all dry ingredients in a mixing bowl. Combine flour, salt, baking powder, baking soda and cinnamon together.
In a separate bowl mix together eggs, sugar and oil. Add vanilla. Add pumpkin. Then slowly add flour mixture until all ingredients are thoroughly mixed together. Lastly, stir in raisins and walnuts.
Bake at 350 degrees for 55 minutes to an hour. Let cool. Then slice and serve.
  • Let bread cool completely before you remove it from the pan. Also---remember---this is a friendship recipe. One to keep and one to share.
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