I took the "holiday" part of this recipe's name literally and made mini-loaves to give out as Christmas favors. So far, I've gotten only excellent reviews back from the people who tried my batch. If you're making mini-loaves, this recipe makes 8 of them and they take 30 minutes to bake. The only change I might make in the future would be to replace the orange juice with vanilla yogurt. The juice didn't add much to the (delicious) flavor and I know from experience that a little yogurt in a quick bread batter makes everything just a touch more moist and fluffy. (This recipe was submitted in 2009. It was tested and photographed in December 2013.)





How To Make Holiday Pumpkin Bread

Prepare a 9x5 loaf pan by spraying the inside generously with cooking spray.

Preheat oven to 350 degrees.

In medium bowl, stir together the all-purpose flour, baking soda, pumpkin pie spice, baking powder and salt.

In a separate bowl, combine the pecans and raisins with 1 Tablespoon of the flour mixture you just made.

In a large mixing bowl, beat the butter and sugar with an electric mixer at medium speed until light and fluffy. Beat in the eggs, canned pumpkin, orange juice and vanilla until well blended. Add the remainder of the dry flour mixture and beat at low speed until thoroughly blended. Stir in reserved pecans and raisins.

Pour the batter into the prepared pan.

Bake for 60 to 70 minutes until lightly browned and a toothpick inserted in the center comes out clean.








Great with any holiday meal and especially good toasted for breakfast. Raisins can be replaced with dried cranberries.

Mr Breakfast would like to thank mikej for this recipe.

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