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