Pumpkin Raisin Bread

It was time to check off my next milestone of the almost-fall: making something with pumpkin. After a near meltdown at Publix over my inability to locate pumpkin on the shelf and the associate’s misinformation about the availability of said pumpkin, all was resolved and I left satisfied with my two cans of Libby’s. I was craving some pumpkin bread and luckily I was able to make it happen this morning. I decided to look for a recipe with raisins because my boys love them (especially Beckett)! I found a recipe on Pinterest that was mostly what I was looking for but I made a couple of modification. It appeared to be a “healthier” version of pumpkin bread, so I did what any other Southern food junkie would do and added butter and more sugar. So if you’re looking for a lighter version, you may want to stick closer to the original recipe. The bread turned out great – it was very moist and the perfect flavor. If we did nuts in my house, walnuts would have been a nice addition. So cheers to fall – one more week! Now let’s eat some pumpkin!

Pumpkin Raisin Bread

1 stick of butter (softened)
1/2 cup brown sugar
1/2 cup sugar
1 14.5-oz can pumpkin
2 large eggs
1 1/2 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp cloves
1 cup raisins

1.) Preheat oven to 375 degrees.
2.) In a stand mixer, cream butter and sugar. Add pumpkin and eggs, one at a time.
3.) In a separate bowl, combine flour, baking soda, baking powder, salt, cinnamon, nutmeg and cloves. Slowly add flour mixture to pumpkin mixture with mixer on low speed. Mix until just combined. Stir in raisins.
4.) Pour into a greased and floured loaf pan and bake for 60 to 70 minutes (it took mine exactly 65 minutes) or until a toothpick inserted in the center comes out clean.