Pumpkin raisin loaf with orange glaze is a delicious treat to enjoy this time of year. Serve a slice with a cup of tea for an afternoon snack.
Half the enjoyment of this recipe is the sweet smell that will cover your house as this loaf is baking.
Easy Fall Pumpkin Loaf
This is a wonderful pumpkin bread recipe to serve during the holiday season. This pumpkin raisin loaf is light and fluffy with a hint of spice.
A subtle orange glaze is poured over top for the perfect hint of sweetness.
You can serve with a bit of butter, melted coconut oil or a dollop of coconut cream. So yummy!
Recipe Ingredients
- FLOUR: This recipe uses a combination of all-purpose flour and whole wheat flour.
- PUMPKIN PUREE: You can use canned pumpkin puree or make homemade pumpkin puree. This recipe requires 1 cup of puree.
- SUGAR: I used coconut sugar. You can also use brown sugar or monkfruit brown sugar substitute (it's sugar-free).
- RAISINS: You'll need ¾ cup of raisins. Don't like raisins? Feel free to skip them.
- OTHER: You'll also need cinnamon, nutmeg, baking powder, baking soda, butter, milk, eggs, and vanilla extract.
- GLAZE: For the orange glaze topping you'll need icing sugar and orange juice. You can also use powdered monkfruit sweetener as a sugar-free replacement.
How To Make The Pumpkin Raisin Loaf
This pumpkin bread can be put together up in a few simple steps:
- Dry Ingredients: Add all-purpose flour, whole wheat flour, cinnamon, nutmeg, baking soda, baking powder, and salt to a large bowl. Whisk together.
- Wet Ingredients: Cream the butter and sugar together with a hand mixer. Add the vanilla extract and two eggs. Mix until it forms an even batter. Stir in the pumpkin puree, then fold in the raisins.
- Mix: Add ⅓ of the flour mixture to the wet ingredients and mix in. Add ⅓ of the milk and mix in. Repeat the last two steps until all the batter is mixed together just enough.
- Mix, Scoop and Bake: Pour into a greased loaf pan and spread evenly with a spatula. Bake at 350°F for 50-60 minutes or until a toothpick comes out clean. Gently flip and let cool on a rack.
- Glaze: Mix the icing sugar and orange juice in a bowl. Drizzle overtop of the loaf.
Leftovers loaf can be stored in the fridge or on the counter, depending on the humidity of where you live. Store in an air-tight container.
Freezer Instructions: This bread can be stored in the freezer for up to 3 months. Let it cool completely then wrap in a freezer bag to store. Thaw frozen loaf overnight in the fridge before using.
More Pumpkin Recipes
- No-Bake Pumpkin Oat Energy Balls - This quick snack uses rolled oats, tahini, and pumpkin puree as the base of the recipe. Store one in your bag for a quick energy boost.
- Sugar-Free Pumpkin Cheesecake - Don't be fooled - this recipe is delicious! It's the perfect sugar-free, gluten-free dessert for Thanksgiving, Christmas or any Fall celebration.
- Pumpkin Oatmeal Cookies with Cream Cheese Frosting - These were a big hit in our house - kids love 'em.
- Pumpkin Chocolate Chip Muffins - Simple and family-friendly. You can make a batch and store them in the freezer (they freeze really well).
Pumpkin Raisin Loaf with Orange Glaze
Pumpkin raisin loaf with orange glaze is a delicious treat to enjoy this time of year. Serve a slice with a cup of tea for an afternoon snack. Half the enjoyment of this recipe is the sweet smell that will cover your house as the loaf is baking.
Tap Stars To Rate!
Serves: 8 servings
Ingredients
- 1 cup all purpose flour
- ⅔ cup whole wheat flour
- 2 tsp cinnamon
- 1 tsp ground nutmeg
- 1 tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
- ⅓ cup unsalted butter - softened
- ⅔ cup coconut sugar - or brown sugar
- 1 tsp vanilla extract
- 2 eggs
- 1 cup pumpkin puree
- ¾ cup raisins
- ⅓ cup milk - dairy or non-dairy will work
Orange Glaze:
- 2 Tbsp icing sugar
- 1 Tbsp orange juice - or milk
Instructions
- In a large bowl, combine all purpose flour, whole wheat flour, cinnamon, baking soda, baking powder, nutmeg and salt.
- In a separate large bowl, cream the butter and sugar together with a hand mixer.
- Add in the vanilla and two eggs. Mix together.
- Stir in the pumpkin puree, then stir in the raisins.
- Add ⅓ of the flour mixture to the wet ingredients and mix in.
- Add a bit of the milk and mix in (don't add all of it - just a bit).
- Repeat the last two steps until all the flour and milk is mixed together with the batter.
- Pour into a greased loaf pan and spread evenly with a spatula. Bake for 50-60 minutes or until a toothpick comes out clean from the center.
- Let cool 10 minutes, then gently flip on to a plate to transfer to a wire rack. You might need to use a spatula along sides of loaf pan to help loosen it.
- In a small bowl combine the powdered icing sugar and orange juice until sugar is dissolved.
- Drizzle the glaze overtop of the loaf. Slice and serve.
Tried this recipe?If you make this, please Leave A Review letting me know how it was!
Notes
Leftovers: Leftovers can be stored in the fridge or on the counter, depending on the humidity of where you live. Store in an air-tight container.
Freezer Instructions: This bread can be stored in the freezer for up to 3 months. Let it cool completely then wrap in a freezer bag to store.
Thaw frozen loaf overnight in the fridge before using.
Nutrition
Calories: 288kcal | Carbohydrates: 47g | Protein: 5g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 289mg | Potassium: 267mg | Fiber: 4g | Sugar: 13g | Vitamin C: 3mg | Calcium: 58mg | Iron: 2mg
Nutrition info is auto-calculated and meant to be an approximation only.
Did You Try This Recipe?Please Do Me A Favor And Leave A Comment Below!
