What is Raisin Pumpkin Spice Bread?

Raisin Pumpkin Spice Bread is a moist, spiced quick bread made with pumpkin puree, warm spices like cinnamon and nutmeg, and chewy raisins. It’s a fall favorite because it combines seasonal flavors with a hint of natural sweetness from dried fruit.

How do you make Raisin Pumpkin Spice Bread?

Making Raisin Pumpkin Spice Bread is simple: mix your dry ingredients (flour, baking soda, spices) in one bowl, and your wet ingredients (pumpkin puree, eggs, oil, sugar) in another. Combine them gently, fold in the raisins, then bake at 350°F until golden and cooked through.

Can I use fresh pumpkin instead of canned in Raisin Pumpkin Spice Bread?

Yes, you can. Roast, puree, and strain fresh pumpkin to achieve the smooth consistency of canned pumpkin. Keep in mind, fresh pumpkin may give a slightly different flavor and moisture level, but it works beautifully in homemade Raisin Pumpkin Spice Bread.

Can I substitute raisins with other dried fruits in Raisin Pumpkin Spice Bread?

Absolutely. Dried cranberries, chopped dates, or figs make excellent alternatives. Each brings a unique twist, so your loaf will always feel special even with substitutions.

The Best Raisin Pumpkin Spice Bread in 2025

Name: Raisin Pumpkin Spice Bread
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon salt; 2 teaspoons ground cinnamon; 1/2 teaspoon ground nutmeg; 1/4 teaspoon ground cloves; 1/2 teaspoon ground ginger; 1 cup pumpkin puree (canned or fresh); 2 large eggs; 1 cup granulated sugar; 1/2 cup brown sugar; 1/2 cup vegetable oil or melted butter; 1 cup raisins

Description

A moist, sweet, and spiced fall bread made with pumpkin puree, warm spices, and chewy raisins. Perfect for breakfast, a fall snack, or dessert.

Ingredients

2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon ground ginger
1 cup pumpkin puree (canned or fresh)
2 large eggs
1 cup granulated sugar
1/2 cup brown sugar
1/2 cup vegetable oil or melted butter
1 cup raisins

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Instructions

Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line with parchment.
In a large bowl, whisk flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
In another bowl, whisk pumpkin puree, eggs, granulated sugar, brown sugar, and oil until smooth.
Fold dry ingredients into wet until just combined. Do not overmix.
Toss raisins in a spoonful of flour, then fold into the batter.
Pour batter into prepared pan and smooth the top.
Bake 55–65 minutes, until a toothpick inserted in the center comes out clean.
Cool 10 minutes in pan, then transfer to a wire rack to cool completely.

Notes

For extra flavor, soak raisins in warm water, juice, or rum before folding them in. Optional: add nuts, chocolate chips, or cranberries for variation.

Prep Time: 15 minutes
Cook Time: 60 minutes
Category: Bread
Method: Baking
Cuisine: American