Total Time
Prep 5 mins
Cook 45 mins

perfect for fall!!


  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

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!

danlynclark April 14, 2008

So, as always, I altered the recipe. I used Splenda for baking, 2 tsp pumpkin spice, couple dashes of cinnamon (even though it is in Pumpkin Spice), 1 tsp vanilla, no raisins and added some dark chocolate chips (no specific measurement). What can I say but YUM!

Luv 2 Run October 03, 2015

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.

mmrondi August 13, 2009