I was recently told by someone that “pumpkin is acceptable [only] until December 1st” – which means I’m in trouble because December 1st has come and gone, and I still have some pumpkin recipes to share with you! The problem with getting so backed up with this blog is that I have an arsenal of recipes to share, but they are fast becoming irrelevant! I know the official pumpkin season has mostly passed, but I am still dying to share these last couple of recipes with you – so bear with me, please?! I promise, it’ll be worth it. Plus – who of us doesn’t still have a can or two of pumpkin laying around?
Anyway, I made this bread eons ago – and I still remember just how great it was. I really love pumpkin bread, but so many recipes for it are so plain, so the only way I could justify making a loaf was by doing something inventive with it. So I added in some raisins and walnuts, for a bit of contrasting crunch and chew, and I also added a beautiful and tasty cinnamon swirl. Aesthetically it gives each slice a bit of personality, but I also loved the addition of warm cinnamon flavor, because it made the bread unique. I also added a cinnamon glaze, for more of that warm, spiced flavor. The flavor of fall!
All of the flavors and textures together really just worked so well, and this bread ended up being even better than I imagined. I’ve never made pumpkin bread with raisins, but I loved all that they added.
This bread ended up being on the sweeter side – so it worked just as well for dessert as with a cup of coffee or tea in the morning. If I were to make it again, I may even reduce the sugar – especially if I planned to enjoy it as a breakfast treat, but I guess it depends on how big your sweet tooth it. It certainly satisfied my early fall cravings for as much pumpkin I could handle, and more. I think I’ll even make it again next year!
Cinnamon Swirl Pumpkin Raisin Bread
1 1/4 cups all-purpose flour
1/2 cup whole wheat flour
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/8 teaspoon cloves
2 large eggs
1/2 cup unsalted butter, melted
1 cup pureed pumpkin
3/4 cup granulated sugar
3/4 cup packed light brown sugar
2 teaspoons vanilla extract
1/2 cup chopped walnuts
1/2 cup raisins
Cinnamon Swirl Ingredients
1/4 cup sugar
1 teaspoon cinnamon
Preheat oven to 350°. Grease a 9x 5″ loaf pan with butter or nonstick spray.
1) In a medium bowl, whisk together both flours, baking powder, salt, cinnamon, baking soda, nutmeg, ginger and cloves. Set aside.
2) In a large bowl, beat eggs lightly with a fork. Add butter, pumpkin, both sugars and vanilla. Mix until completely incorporated. Add dry ingredients and mix until almost blended. Stir in pecans.
3) Pour batter into prepared pan. Bake for an hour, or until a pick inserted into the center comes out clean. Cool in pan on wire rack for 10-15 minutes, then remove from pan and transfer to a wire rack to cool completely.
4) To make the glaze: whisk all ingredients together until completely smooth. Drizzle over cooled loaf.