Discover the taste of autumn with our Pumpkin Pepita Bread, studded with golden raisins. This recipe combines the warm, earthy flavors of pumpkin and the delightful crunch of pepitas, perfectly balanced by the sweet pop of golden raisins. This bread is super moist because of the entire can of pumpkin it uses and perfectly sweet. A great gift to bake for friends and neighbors.
Ingredients:
- 1 2/3 c. all purpose flour
- 1 tsp baking soda
- 1/2 tsp. salt
- 1 1/2 tsp. cinnamon
- 1 tsp. ginger
- 1/2 tsp allspice
- 1/4 tsp clove
- 1/4 tsp nutmeg
- 1 (15 oz) can pumpkin puree
- 1 c. granulated sugar
- 1/2 c. packed brown sugar
- 2 large eggs
- 1/2 c. vegetable oil
- 1 tbsp. vanilla extract (we use Annie's Extracts from our shop)
- 1/2 c. to 1 c. golden raisins, depending on how much you like raisins
- 1/2 c pepitas, chopped, unsalted preferably
Directions:
Preheat oven to 375 degrees F. Grease a 9"x5" loaf pan (or 3 mini loaf pans). Set aside to use later.
In a medium bowl, whisk together flour, spices, baking soda, and salt. Set these dry ingredients aside.
In a large bowl, blend pumpkin and sugars. Slowly beat in eggs one at a time. Add oil and vanilla and mix well. Stir in flour mixture until combined before adding raisins and pepitas. Do not overmix or bread will become heavy.
Pour batter into loaf pan. Sprinkle with a few pepitas if desired. Bake for 55-60 minutes or until inserted toothpick comes out clean. Mini loaves take approximately 40 minutes. Cool in pan for 10 minutes before removing bread onto a wire rack to finish cooling. Or slice and serve warm at this point.
This bread can also be made with the addition or substitution of chocolate chips or pecans. To store, wrap remaining bread in plastic. Keep on counter for 3-4 days or in refrigerator for up to a week.