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Pumpkin Cinnamon Bread
This Pumpkin Cinnamon Bread is soft, moist, delicious and loaded with raisins and pecans. Super easy to make and completely irresistible.
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Preheat your oven to 350F.
In a large bowl whisk together the flour, brown sugar, sugar, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice.
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.
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.
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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Serving: 1slice | Calories: 167kcal | Carbohydrates: 32g | Protein: 3g | Fat: 3g | Cholesterol: 22mg | Sodium: 176mg | Potassium: 161mg | Fiber: 1g | Sugar: 14g | Vitamin A: 700IU | Vitamin C: 1.2mg | Calcium: 33mg | Iron: 1.2mg