Pumpkin Spice Raisin Bread

The perfect saturday morning treat; Pumpkin bread. And guess what guys? It’s whole wheat! Trust me you won’t be able to tell the difference… even your ‘anti-whole wheat’ family won’t be able to tell the difference.

I dedicate this recipe to my friend Grecia, who wants to bake a bread for the upcoming holidays. (Yes, you need to start thinking about that too). People, Christmas is not far away. So without further ado, Grecia, try this recipe- I’m sure you’re gonna love it!


  • 2 1/2 cups whole wheat flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp nutmeg
  • 1 tsp fresh minced ginger
  • 1 tsp cinnamon
  • 1 cup sugar
  • 1/4 cup raisins
  • 1/4 cup warm water
  • 1/3 cup margarine
  • 1/4 cup vegetable oil
  • 1 cup pumpkin puree (canned or fresh pumpkin)
  • 2 eggs


Preheat oven to 350. Place raisins in warm water, set aside. Place first 7 ingredients in large bowl. Mix lightly. In separate medium bowl, beat eggs and add sugar. Then add vegetable oil, pumpkin puree, and margarine to same bowl. Mix well. Lastly, add raisins and warm water (raisins should be soft in the water). Combine the wet ingredients to the dry ones and fold mixtures together, maybe 3 or 4 times without mixing too much- so the bread will stay soft and moist. Add to greased bread dish and bake for 60-70 minutes, or until a toothpick comes out clean. EAT!


I don’t know about you, but I loved the music in the 90’s. And something tells me I won’t be saying that in 20 years about this generation. Well okay, a few awesome bands have captured my heart. But let’s face it- the 90’s was where it was at! (music wise, anyway). So here’s to the smashing pumpkins 😉


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