Pumpkin Cinnamon Bread

Last updated on March 29th, 2018 at 02:46 pm

This Pumpkin Cinnamon Bread is soft, moist, delicious and loaded with raisins and pecans. Super easy to make and completely irresistible.

I adore pumpkin bread, pumpkin spiced latte, pumpkin cakes, pumpkin cookies, anything pumpkin. Which is why I love this time of year, because it’s pumpkin season. I’ve seen a lot of pumpkin recipes lately floating around the blogosphere of all kinds of crazy pumpkin things. But nothing makes me feel better than just baking some good old pumpkin cinnamon bread loaded with raisins and pecans.

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This is such an easy recipe that I think every single person should have such a recipe in their arsenal. I know there are many different versions of pumpkin bread out there, you probably have your own too, but I just love my version here because it’s so simple, and I’ve cut the fat down to only 3 grams per slice, which is great!

I’ve talked about this before many times, but you can usually replace the butter or oil required in a quick bread such as banana bread or this pumpkin bread with applesauce and you’ll never miss the extra fat. Your bread will still be nice and moist and still taste delicious. Just give it a try once and you’ll probably never use butter or oil again in such breads.

This recipe will make 3 loaves which obviously you can cut the recipe if you choose to do so, but I love this because whenever I make a quick bread, there’s always someone that wants some and I never have enough, this way I get to keep one and give the rest away. And trust me, they make perfect little gifts, who doesn’t love a freshly baked pumpkin cinnamon bread?

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If you try this recipe, please let us know! Leave a comment, rate it and tag a photo #jocooks on Instagram so we can see it. I always love to see what you guys come up with!

5 from 1 vote

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Pumpkin Cinnamon Bread

Prep Time

10 mins

Cook Time

1 hr

Total Time

1 hr 10 mins

 

This Pumpkin Cinnamon Bread is soft, moist, delicious and loaded with raisins and pecans. Super easy to make and completely irresistible.

Course: Bread

Cuisine: American

Servings: 30

Calories: 167 kcal

Author: Joanna Cismaru

Ingredients

• 3 1/2 cups all-purpose flour
• 1 cup brown sugar packed
• 1 cup granulated sugar
• 2 tsp baking soda
• 1 tsp baking powder
• 1 tsp salt
• 1 1/2 tsp cinnamon ground
• 1 tsp pumpkin pie spice
• 4 eggs
• 2 cups pumpkin canned
• 2/3 cup applesauce
• 2/3 cup milk I used 3.5%
• 1 1/2 cups raisins
• 1 cup pecans chopped

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Instructions

1. Preheat your oven to 350F.

2. In a large bowl whisk together the flour, brown sugar, sugar, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice.

3. In a separate bowl, whisk the eggs, pumpkin, applesauce, and milk. Add this to the flour mixture and whisk, but do not over mix. Fold in the raisins and pecans.

4. Transfer the batter equally to 3 loaf pans, see recipe notes for more information.. Bake for 55 to 60 minutes. If you insert a toothpick in the center of a loaf it should come out clean.

Recipe Notes

This recipe will yield 3 loaves in 8 inch x 4 inch loaf pans. You could use the regular 9.25 by 5.25 inch loaf pans but I would still divide the batter equally among the 3 pans. 

 

To store the bread, cover with plastic wrap or place in a plastic bag to prevent it from drying out. If covered this way the bread can last 1 to 2 days at room temperature or up to a week in the refrigerator. You can also freeze it wrapped in plastic wrap then placed in a plastic bag and it can lest 2 to 3 months.

 

If you have leftover canned pumpkin transfer it to an airtight plastic container and store it int he fridge for about a week. Some of the liquid can separate but just stir it right back in before using. You can also freeze the pumpkin in freezer safe containers and can last for up to a year. 

 

Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used. Nutritional information assumes 10 slices per loaf.

 

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