Cinnamon Raisin Pumpkin Bread

Hooray pumpkin season! Every year I make at least a few loaves of sweet, spicy pumpkin bread, but this year I got wild and added a handful of raisins and cinnamon chips to the quick-bread batter, and the result was my favorite pumpkin bread yet.

The cinnamon chips aren’t always easy to find in the grocery store, so when I spot them I stock up. They’re smaller than your average chocolate chip, which works beautifully in this bread. As it bakes they melt into little concentrated cinnamon pockets throughout each slice. Along with the raisins, I think the resulting flavor and texture combination is perfect — familiar but with a little oomph.

Of course, when I bake with pumpkin, my canned pumpkin brand of choice is One-Pie. It’s extra special to me because it was the subject of my first published piece in Yankee Magazine before I worked here full-time (read it here – “One-Pie Town“). I stock up on these bad boys, too, thanks to painful memories of the great pumpkin shortage of the 2010 holiday season (never forget).

Sully agrees it’s a fine product worthy of his steely stare.

For the Yankee article I came up with a new pumpkin recipe — Pumpkin Streusel Bars — that will definitely be making an appearance in my kitchen this holiday season.

What are your favorite things to make with pumpkin? Pies? Cookies? Soups?

Cinnamon Raisin Pumpkin Bread

Ingredients
3 cups all-purpose flour
2 tsps. baking powder
2 tsps. baking soda
1 tsp. salt
1 1/2 tsps. cinnamon
1/2 tsp. ginger
1/2 tsp. cloves
1/2 tsp. allspice
2 cups granulated sugar
1 15-oz. can pumpkin
1 1/2 cups vegetable oil
4 large eggs, beaten
1/2 cup raisins
1/2 cup cinnamon chips

Directions

  1. Preheat the oven to 350 degrees and generously grease 2 loaf pans.
  2. In a medium bowl, sift together the flour, baking powder, baking soda, salt, and spices. Set aside.
  3. In a large bowl or in the bowl of a standing mixer, beat together the sugar and oil until smooth. Add the beaten eggs and pumpkin.
  4. Add the dry mixture into the pumpkin mixture, stopping to scrape down the sides of the bowl with a rubber spatula as needed. Fold in the raisins and cinnamon chips.
  5. Pour batter into the prepared loaf pans and bake for one hour, or until a toothpick or skewer inserted into the center comes out clean.

Yield: 2 loaves

Click to view and print the recipe for Cinnamon Raisin Pumpkin Bread

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Categories: Breads, Biscuits & Rolls

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3 Comments on “Cinnamon Raisin Pumpkin Bread”

  1. October 19, 2012 at 12:02 pm #

    As someone who had the lucky pleasure to eat an entire slice of this pumpkin bread, this is what I have to say: YUMMMMMYYY!!!!!!!!!!!!!!!!

  2. October 20, 2012 at 4:48 am #

    I’ve never eaten pumpkin as a sweet thing! To me, pumpkin is always a savoury thing, like a potato. And I don’t think you can even get pumpkin in a can here, only in vegetable form!

Trackbacks/Pingbacks

  1. Pumpkin Black Bean Chili Recipe - October 26, 2012

    [...] The Apron Archives makes cinnamon raisin pumpkin bread. [...]

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