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Pumpkin Loaf with Raisins and Dried Cherries



Pumpkin Loaf with Raisins and Dried Cherries

Here’s a recipe for a sweet and wholesome quick bread that’s the perfect treat to pack in a lunchbox.
By Bill Yosses
Prep Time 25 minutes
Total Time 1 hour 20 minutes
Servings 12 Servings

kitchen gear

  • 8- x 4-inch metal or glass loaf pan
  • Measuring cup
  • Measuring spoon
  • Small mixing bowl
  • Whisk
  • Can opener
  • Large mixing bowl
  • Large spoon
  • Electric mixer (if you have one)
  • Toothpick
  • 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
  • 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)
  • 6 tablespoons canola oil
  • 1⁄2 cup honey
  • 3 tablespoons dark brown sugar
  • 2 large eggs
  • 3 tablespoons raisins
  • 3 tablespoons dried cherries


  • Turn the oven on and set the heat to 350 degrees. Spray the loaf pan with cooking spray (or grease it with oil).
  • 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.
  • 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.
  • Pour in the dry ingredients and mix well.
  • Add the dried fruits and mix well.
  • Pour the batter into the prepared pan. Once the oven temperature has reached 350 degrees, 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.
  • 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.
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