Total Time
50mins
Prep 5 mins
Cook 45 mins

perfect for fall!!

Ingredients Nutrition

Directions

  1. Heat oven to 350 degrees.
  2. Generously grease bottom of 9x5 loaf pan.
  3. Stir all ingredients except raisins in pan with fork until moistened; beat vigorously 1 minute.
  4. Stir in raisins.
  5. Bake until toothpick inserted in center comes out clean, 45 to 55 minutes.
  6. Cool 5 minutes.
  7. Run knife or metal spatula around sides of loaf to loosen; remove from pan.
  8. (If loaf sticks to pan, press gently on sides of loaf with knife or metal spatula.).
Most Helpful

I was looking for an easy zucchini bread recipe. I used this and recipe and changed the pumpkin to one cup of scherred zucchini it was great everyone at work wants the recipe. I did leave out the raisins and used walnuts.

5 5

This was a hit with the whole family (including my 16 month old). I made 8 mini-loaves that baked for about 30 minutes. The only changes I made were to use 1 egg and 2 egg replacements (flax & water). I also added extra cinnamon and some nutmeg. I cut the sugar back to 1 cup, but next time will cut back further to about 3/4 cup. I will make this again and again!

3 5

I made this yesterday and the taste was ok but a little bland. I did sub. craisins for the raisins ( I have none raisin eater). Good texture but taste was not pumpkin enough for me. Next time I will probably add pumpkin pied spice to it. Good quick recipe.