Pumpkin-Raisin Bread

The semester’s finally over and I could not be more relieved! After a  brutal few months, I’m really looking forward to some relaxing, guilt-free baking sessions. I was still missing pumpkin pie from Thanksgiving, so I tried to recreate something with pumpkins that was a lot healthier.

Try making this pumpkin-raisin bread – with only half a cup of sugar, this bread substitutes oil with a healthy applesauce, making a great morning or afternoon bite. It would probably taste much better with fresh pumpkin puree, so go ahead and use that if you have fresh pumpkin lying around! I also threw in some semi-sweet mini chocolate chips, and other options include chopped walnuts and pecans.

Recipe adapted from Allrecipes


  • 1 cup canned pumpkin puree
  • 1/2 cup brown sugar
  • 1/2 cup unsweetened applesauce (you can also use an equal amount of vegetable oil as a substitute)
  • 2 large eggs
  • 1.5 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/2 – 2/3 cup raisins
  • 1/2 cup chocolate chips (optional)


  1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9×5 inch loaf pans.
  2. In a large bowl, mix together the pumpkin, applesauce, sugar, and eggs. Combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg; stir into the pumpkin mixture until well blended. Add the raisins and chocolate chips and mix well.
  3. Bake in preheated oven for 45 minutes to 1 hour. The top of the loaf should spring back when lightly pressed.
Pumpkin Bread with Raisins and Chocolate Chips

Pumpkin Bread with Raisins and Chocolate Chips

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