Spiced Pumpkin Bread With Walnuts and Raisins
A large, moist pumpkin bread, baked in a Bundt pan, serves wonderfully as a coffee cake or dessert.
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Instructions
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Preheat the oven to 350F (180C). Grease and flour a 10-inch Bundt cake pan.
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In a medium bowl, whisk flour, baking powder, baking soda, nutmeg, cinnamon, cloves, and salt.
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In a large bowl, beat sugar, vegetable oil, and eggs until blended; stir in pumpkin.
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Gradually add the dry ingredient mixture to the pumpkin mixture, stirring well. Fold in walnuts and raisins, if using.
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Pour the batter into the prepared Bundt pan.
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Bake for 1 hour 15 to 20 minutes, or until a wooden pick inserted into the center comes out clean.
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Cool bread in the pan on a rack for 10 minutes, then remove from pan and cool completely on the rack.
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Sprinkle with powdered sugar or drizzle with vanilla glaze, if desired.