pumpkin bread

I used to have an obsession with pumpkin bread.

I would make a loaf nearly every weekend, whipping up the ingredients, adding lots of raisins (because I absolutely love raisins baked into bread or cookies), and waiting impatiently as it baked. Waiting impatiently because I was eager to enjoy a warm slice of pumpkin bread with a hot cup of Earl Grey tea.

I still love pumpkin bread, I really do, but it’s been a while since I’ve made it.

However, this past weekend, with the brisk weather settling in and the holidays fast approaching, felt like the perfect moment to revisit my pumpkin bread obsession. It was the perfect way to warm up after a chilly walk to and from the farmer’s market. The aroma of cinnamon and nutmeg, a slice of pumpkin bread, a cup of tea, and A Charlie Brown Christmas in the background. I only wish I could have shared it with my dearest friend who resides an ocean away. She would have liked it, as we share the same fondness for afternoon tea and extra raisins.

This pumpkin bread is also the perfect gift to give to friends and family for the holidays. It is simple and comforting, and lasts for several days. And, you can make it with raisins, nuts, or simply as is.

Whether you bake this pumpkin bread for yourself or for others, it is delicious straight out of the oven, toasted and buttered for breakfast, or as an afternoon snack.

Happy Holidays!

Pumpkin Bread (adapted from Smitten Kitchen)

1 1/2 cups all-purpose flour
1 tsp baking powder
1 cup canned solid-packed pumpkin puree
1/3 cup unsweetened applesauce
2 large eggs
1 cup plus 1 tbs sugar
1/2 tsp baking soda
1/2 tsp salt
1 1/2 tsp cinnamon
1/4 tsp nutmeg
1/2 cup raisins

Preheat oven to 350°F. Grease and flour one 9 inch loaf pan or two six inch loaf pans.

In a medium bowl, mix together the flour and baking powder. In a large bowl, whisk together pumpkin, applesauce, eggs, 1 cup sugar, baking soda, salt, 1/2 tsp cinnamon, and nutmeg until smooth. Whisk in flour mixture until just combined. Then, add the raisins and whisk to combine.

Stir together remaining 1 tsp cinnamon and remaining 1 tablespoon sugar in a small bowl.

Pour batter into one large loaf pan or two smaller loaf pans,  sprinkle the top with the cinnamon-sugar mixture. Bake until puffed and golden brown and wooden pick or skewer inserted into the center of the loaf comes out clean, 40 to 45 minutes.

Cool in pan on a rack for 5 minutes, then transfer to rack and cool.

Note: The unsweetened applesauce is a substitute for vegetable oil. You may use 1/3 cup vegetable oil instead. Raisins are optional. And, you may also add nuts, such as walnuts or pecans. 

Tagged as: dessert, pumpkin bread, raisins