Bread Machine Pumpkin & Raisin Bread

Canned pumpkin does the heavy work in this loaf. It tints the crumb a sunny orange, locks in moisture so the bread stays soft for days, and pairs naturally with the ginger and cinnamon for that fall-bakery aroma the moment the lid lifts.

The machine handles everything. The trick is the layering order: yeast on top, flour next, then the dry mix-ins, with wet ingredients on the bottom (or follow your machine’s manual). This keeps the yeast away from the salt and water until the kneading paddle wakes everything up at once.

Gluten flour and wheat germ give the dough the structure it needs to rise high despite the dense pumpkin puree. Without them, the loaf can collapse under its own moisture.

Raisins or chopped walnuts (or both) go into the mix-in dispenser if your machine has one, otherwise add them when the machine beeps. Stirring them in too early can tear them apart.

Use the sweet or light crust setting. Pumpkin and sugar both brown fast.

Pro Tips

• Use pure canned pumpkin, not pumpkin pie filling, which is already sweetened and spiced.
• Toss raisins in a tablespoon of flour before adding to keep them from sinking to the bottom.
• Let the loaf cool fully on a wire rack before slicing or the crumb will smear.
• Toast slices and smear with cream cheese or honey butter for breakfast.

Variations

• Swap raisins for dried cranberries and add 1 teaspoon of orange zest for a brighter loaf.
• Stir in ½ cup of chopped pecans and ¼ cup of crystallized ginger for a holiday twist.
• Use pumpkin pie spice in place of the individual spices, scaled to taste.