Pumpkin Raisin Bread Recipe

"Oh boy, I thought I already had a favorite until I made this recipe, you can use 1 tablespoon pure vanilla in place of the dark rum. Please note there is a lot of batter so you will need a very large mixing bowl, I made this using my Kitchen Aid stand mixer. For the butter melt 1/2 cup the remaining 1/2 cup must be very soft. This will yield two 9x5-inch loaves (14 slices each loaf)"

Original is 28 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (74.8 g)
Calories 267
Total Fat - 8.9 g
Saturated Fat - 1.7 g
Cholesterol - 27.5 mg
Sodium - 149.8 mg
Total Carbohydrate - 44.4 g
Dietary Fiber - 1.4 g
Sugars - 19.1 g
Protein - 3 g
Calcium - 29.4 mg
Iron - 0.9 mg
Vitamin C - 0.5 mg
Thiamin - 0.1 mg

Step by Step Method

Step 1

Preheat oven to 350 degrees F. Position oven rack to second-lowest position. Grease two heavy insulated or glass 9 x 5-inch loaf pans.

Step 2

In a medium bowl combine the flour with the next 6 dry ingredients.

Step 3

In a very large bowl beat the sugars with butter (1/2 cup melted, 1/2 cup VERY soft butter) and eggs for 3 minutes scraping down the sides of the bowl frequently There should be no sugar granules remaining). Beat in pumpkin puree and rum until completely combined.

Step 4

Add the dry mix to the wet mix. Beat on low speed until combined. Mix in raisins

Step 5

Divide the batter between both pans.

Step 6

Bake for about 40 minutes or until loaves test done. Cool for 20 minutes in pans then remove to wire racks -- yes slice off a warm piece to taste, then try not slice off a second piece, bet you can't!!