Pumpkin Loaf with Raisins and Dried Cherries

Recipe by Bill Yosses.

Here’s a recipe for a sweet and wholesome quick bread that’s the perfect treat to pack in a lunchbox.

Hands-on time:
25 minutes
Total time:
1 hour, 20 minutes

Kitchen Gear

8- x 4-inch metal or glass loaf pan
Measuring cup
Measuring spoon
Small mixing bowl
Can opener
Large mixing bowl
Large spoon
Electric mixer (if you have one)
Cooling rack


  Cooking spray (or vegetable oil)
1 cup whole-wheat flour
1⁄2 cup all-purpose flour
2 tablespoons toasted sesame seeds or flaxseed (if you like seeds)
1 1⁄2 teaspoons baking powder
1⁄2 teaspoon ground allspice
1⁄2 teaspoon ground cinnamon
1⁄2 teaspoon ground nutmeg
1⁄4 teaspoon ground cloves
1⁄4 teaspoon salt
3⁄4 cup canned pumpkin (not pie filling) (use 1/2 of 16-ounce can pumpkin)
6 tablespoons canola oil
1⁄2 cup honey
3 tablespoons dark brown sugar
2 large eggs
3 tablespoons raisins
3 tablespoons dried cherries (or use more raisins)


  1. With the help of your adult, turn the oven on and set it to 350 degrees. Spray the loaf pan with cooking spray (or grease it with oil).
  2. Put the flours, seeds, baking powder, allspice, cinnamon, nutmeg, cloves and salt in the small bowl and use the whisk to mix well. Set aside.
  3. Put the pumpkin, oil, honey, brown sugar and eggs in the large bowl and use the mixer or a spoon to combine until well blended.
  4. Pour in the dry ingredients and mix well.
  5. Add the dried fruits and mix well.
  6. Pour the batter into the prepared pan.With the help of your adult, put the pan in the oven and bake until a toothpick, when you stick it into the loaf, comes out clean with no batter on it, 50-55 minutes.
  7. Set aside to cool in the pan. Turn the loaf out onto the cooling rack and let cool completely. Cover and leave at room temperature for up to 3 days.