- 1 1/2 cups pumpkin puree (pure)
- 2 large eggs
- 1/2 cup canola oil
- 1 cup brown sugar (packed)
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground black pepper (fresh)
- 1/4 teaspoon grated nutmeg (fresh)
- 1/2 cup golden raisins
PER SERVING *
|Calories180Calories from Fat70|
|% DAILY VALUE*|
|Calories from Fat70|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Moffat 17 Apr
Great recipe. Simple to make and great flavor. Took a bit longer to cook though.
Mary B 7 Nov 2017
I love this recipe. I added pecans instead of raisins. So yummy.
Jessica L. 6 Nov 2017
Lovely...snow was falling...It was lovely after a hearty bacon corn chowder in front of the fireplace...
Gretchen C. 19 Oct 2017
Not as good as others that I have tried.
Rebecca Conn 1 Oct 2017
I have left over in my freezer Cream Cheese Walnut Icing I made some time ago for carrot cake so it gave me an ideal that instead of raisins I folded crushed Walnuts in batter and later when bread is cooled I will spead the icing. Nothing says Fall like Pumpkin and Walnuts. Can not wait to taste how it comes out!
Matthew S. 1 Oct 2017
needs more of everything. Its ok
BreAnna Friedman 24 Sep 2017
Love this recipe! I got numerous compliments on this bread, it was perfect! The only thing I changed, was I decided to forego the raisins.
Juan G. 4 Nov 2016
This recipe is a keeper, it's super moist, and tastes so good. I just add a little more of the spices and some more like allspice.
Dana T. 12 Oct 2015
My bread is in the oven now. While baking soda is included in the ingredients it was left out in the directions. Yikes! Hope mine still tastes yummy~