Pumpkin Bread with Raisins and Walnuts

    1 hour 10 min

    A super-moist pumpkin bread, which is dotted with raisins and walnuts and spiced with nutmeg, allspice, cinnamon and cloves. Serve thickly sliced as is or with whipped cream.

    170 people made this

    Makes: 2 loaves

    • 600g caster sugar
    • 4 eggs
    • 150ml water
    • 2 teaspoons bicarbonate of soda
    • 1 teaspoon baking powder
    • 1 teaspoon ground allspice
    • 450g plain flour
    • 2 teaspoons salt
    • 1 teaspoon ground nutmeg
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon ground cloves
    • 425g pumpkin puree
    • 125g chopped walnuts
    • 150g raisins
    • 250ml vegetable oil

    Prep:10min  ›  Cook:1hr  ›  Ready in:1hr10min 

    1. Preheat oven to 180 C / Gas 4. Grease and flour two 23x13cm loaf tins.
    2. Mix oil, sugar and eggs together in a large bowl. Mix in pumpkin puree and water. Stir together flour, bicarbonate of soda, baking powder, salt and spices. Add to the pumpkin mixture and mix until just combined. Stir in nuts and raisins. Divide batter into prepared tins.
    3. Bake for 1 hour. Cool on wire racks.

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    Reviews in English (162)


    I have been making this recipe, without nuts or raisins, since the beginning of time, OK since 1970 (when I was 9). My instructions were to combine all dry ingredients, make a well in the center, add all the wet ingredients, then mix. Also, the instructions were clear about cooling, wrapping in plastic and refrigerating the loaves overnight for optimum moistness. I have also tinkered with this endlessly to make it more Weight Watchers friendly (low fat, high fiber). For the low fat version, change the 3.5 c flour to 2 c white, 1.5 c whole wheat flour. Reduce sugar to 2 cups. Reduce oil to 1/4 cup. Add 3/4 c unsweetened applesauce. Increase water to 3/4 cup. No nuts or raisins. works every time. Makes a zillion muffins at 2 points each. Or bread, makes 2, 9x5 loaves. But who can eat just ONE slice?!  -  23 Oct 2006  (Review from Allrecipes US | Canada)


    This is the same recipe I have been making for about 8 years, after one bite of my "Aunt Eva's Pumpkin Bread". This recipe is very moist, flavorful and comes out every single time. I would suggest the following minor alterations - increase water to 1 C and decrease oil to 2/3 C. Pour the 1 C of (boiling) water over the raisins to plump them up, then use the raisin water for more flavor. I have been making it this way for 8 years and everybody loves it!  -  27 Oct 2007  (Review from Allrecipes US | Canada)


    This is the best pumpkin bread! I have made it dozens of times and it's always a hit. I have even made it as a cake: double the recipe, take two bundt cake pans and prepare as directed, bake as directed, allow to cool, cut off the tops of each to make them flat so they will fit together when place with cut sides place together, it should resemble a pumpkin, ice with cream cheese icing (colored orange). So cute!  -  11 Nov 2005  (Review from Allrecipes US | Canada)