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Pumpkin-Raisin Bread

Serves 30 (10 slices per loaf)

5 C flour
1 tsp baking soda
2 tsp cinnamon
3/4 tsp ground cloves
3/4 tsp ground ginger
1 C raisins
3-1/2 C cooked, mashed fresh pumpkin
1/2 C canola oil
1/2 C unsweetened applesauce
1-1/2 C sugar

Mix dry ingredients and raisins; set aside. Cream pumpkin with oil, applesauce, and sugar. Blend pumpkin mixture with dry ingredients. Pour into 3 medium nonstick bread pans. Bake at 350° for 1 hour and 15 minutes. Remove from pans and cool on a wire rack.


• 1 can (29-02) pumpkin can be substituted for the fresh pumpkin.
• Other winter squash can be substituted for the pumpkin.


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