Raisin-Filled Pumpkin Spice Bread
Years ago, I got this recipe from one of the best cooks in our church. Freeze a few loaves to have on hand when a friend or neighbor needs a pick-me-up. —Martha Sue Stroud, Clarksville, Texas
Ingredients
- 2-1/2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 3 cups sugar
- 1 cup canola oil
- 4 large eggs, beaten
- 3/4 cup buttermilk
- 1 teaspoon vanilla extract
- 1 teaspoon butter flavoring
- 1 can (15 ounces) solid-pack pumpkin
- 1 cup raisins
- 1 cup chopped pecans
Reviews
lovely moist loaf. I made a half batch, which produced a high loaf. I would not change a thing
This is a delicious pumpkin bread.I love to bake quick breads and this is one of my family's favorites.
This is my go-to pumpkin bread recipe. I have made this bread many times for holiday gift-giving. It freezes beautifully.
Yum! Great with whole wheat flour. So nice that the recipe makes 2 loaves. Great for gift-giving.~ Theresa
very good
Absolutely delicious! I did increase the amount of cinnamon and nutmeg. Also melted butter instead of butter flavoring. Be sure to use Buttermilk! It makes the difference - sooo much better!