This easy, moist pumpkin loaf recipe is laden with cinnamon and spices. Golden raisins give it a sweet, chewy texture while hazelnuts add crunch.
Apparently yesterday was the first day of Fall. Almost one week until the month of October, yet if I walk outside I swear it’s still August. My ferns on the front porch are about burnt to a crisp. I’ve given up watering them.
Big Brother has been pestering since the end of July to put out Halloween decorations. Yes. July. I blame my grocery store for putting out jack-o-lanterns three months ago.
Then two weeks ago, The Husband wanted some candlelight for ambiance and brought out last year’s pumpkin spice candles. While I enjoyed the scent of cinnamon and cloves wafting through the air, I haven’t been able to get into the spirit of fall just yet. Not when the whir of the A/C is still humming nonstop in the background.
Maybe this pumpkin bread will help my mood. I had a dream about this bread. Literally, lying in bed one night I had a dream I was making pumpkin bread and when I woke up I wrote down the ingredients. I don’t know if that makes me crazy from the heat or if it is divine intervention. I would appreciate the snickering be kept to a minimum.
How to Make Pumpkin Loaf with Golden Raisins and Hazelnuts
The basis was my mother’s banana bread recipe. I substituted a cup of banana for a half a can of pumpkin. I added some nutmeg and cinnamon for spice, golden raisins for texture, and chopped hazelnuts for something different than the standard walnuts. Like it’s predecessor, this bread is great in the morning with a slab of butter or warmed in the microwave and served with a big ole scoop of vanilla ice cream.
To start, go ahead and preheat your oven to 350 degrees. First, mix your dry ingredients together — flour, salt, baking soda, and sugar. Mixing your dry ingredients separately from your wet ingredients allows you to get all your sugar, spices raising agents, etc. evenly dispersed within the batter.
You can also add 1/2 cup of chopped hazlenuts and half a cup of golden raisins. Golden raisins are yellow raisins, you’ll find them in the same spot as regular brown raisins. Contrary to popular belief, golden raisins aren’t made from green grapes. They are a different color because golden raisins undergo a different process when dried. In my opinion, they are sweeter and more plump. However, you can substitute regular raisins if you prefer.
In another bowl, mix together a can of pumpkin with melted butter. Make sure you are using plain pumpkin and not pumpkin pie filling. While it won’t hurt anything, pumpkin pie filling has sugar and spices already added to it. I like to be able to control those myself, so I use plain canned pumpkin.
I used melted butter instead of oil because, in addition to making the bread moist, it also adds a rich flavor. We’re also going to add a little bit of mayonnaise. I know, this seems like a strange ingredient, but trust me here. Mayo also makes this bread super moist while also bringing out the pumpkin spice flavor.
Now, add your wet ingredients to your dry ingredients and stir just until everything is moistened. Don’t over mix or you could end up with tough bread. Pour your batter into a bread pan sprayed with a little cooking spray for good measure. Bake for about one hour until a toothpick inserted near the center of the bread comes out completely clean. If it comes out doughy, put the bread back in for another 10 minutes and try again.
Once the bread is done baking, let it cool in the pan for about 10 minutes before removing it from the pan to finish cooling on a wire rack. Once completely cooled wrap in plastic wrap or a Ziploc bag and store in the fridge. This bread should keep for about one week in the fridge.
This bread also freezes beautifully. Simply wrap in a layer of plastic wrap and another layer of aluminum foil. This bread should keep in the freezer for up to six months and still maintain its flavor.
This pumpkin loaf smells wonderful while baking in the oven. Just like fall. Maybe if I close my eyes and plug my ears, I can trick myself into believing cooler temps are here. It’s worth a try.
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Pumpkin Loaf with Golden Raisins and Hazelnuts
- 1 1/2 cups flour
- 1/2 teaspoon salt
- 1 teaspoon soda
- 1 cup sugar
- 1/2 cup chopped hazelnuts plus more for garnishment
- 1/2 cup golden raisins
- 1/2 cup mayonnaise
- 1 cup canned pumpkin
- 1/2 cup melted butter
- 2 eggs
- 1 teaspoon vanilla
- Preheat oven to 350 degrees.
- Mix first six ingredients in a large mixing bowl.
- Combine remaining ingredients in a second bowl. Mix thoroughly. Add wet ingredients to dry ingredients and mix until dry ingredients are just moistened.
- Pour batter into a greased bread pan. Bake for approximately 1 hour or until a toothpick inserted near the center comes out clean.
- Remove from oven and allow to cool in pan for 10 minutes. Remove bread from pan and allow to cool on a wire rack.