Pumpkin-Raisin Bread

This pumpkin bread goes easy on the sugar and lets the natural sweetness of pumpkin and raisins carry the flavor. Two tablespoons of sugar for an entire loaf is remarkably restrained for a quick bread, and it works because the pumpkin puree adds moisture and subtle sweetness on its own.

The split between white and whole wheat flour gives you a loaf that’s heartier than typical pumpkin bread without being dense. Whole wheat adds a slightly nutty flavor that pairs naturally with the cinnamon and raisins.

You have a choice between milk or orange juice as the liquid. Orange juice adds a citrusy brightness that plays really well with the pumpkin and warm spice. Low-fat milk keeps things more neutral and lets the pumpkin flavor lead. Either way, you’re looking at a quick mix and a single loaf pan.

Pro Tips

• Beat the oil, sugar, eggs, and pumpkin until truly light and fluffy; this incorporates air and gives the bread a better rise
• Stir the dry ingredients into the wet just until combined; overworking develops gluten and makes the bread tough
• Check for doneness at 40 minutes with a toothpick; overbaking dries out the loaf fast given the low sugar content
• Let the bread cool in the pan for 10 minutes before turning out onto a wire rack

Variations

• Fold in chopped walnuts or pecans for crunch
• Replace raisins with dried cranberries for a tart twist
• Add ½ teaspoon each of ground ginger and nutmeg for a more complex spice profile