Pumpkin raisin loaf with orange glaze is a delicious treat to enjoy this time of year. Serve a slice with a cup of tea for an afternoon snack. Half the enjoyment of this recipe is the sweet smell that will cover your house as the loaf is baking.
Preheat the oven to 350°F. Spray a loaf pan with non-stick cooking spray.
In a large bowl, combine all purpose flour, whole wheat flour, cinnamon, baking soda, baking powder, nutmeg and salt.
In a separate large bowl, cream the butter and sugar together with a hand mixer.
Add in the vanilla and two eggs. Mix together.
Stir in the pumpkin puree, then stir in the raisins.
Add ⅓ of the flour mixture to the wet ingredients and mix in.
Add a bit of the milk and mix in (don't add all of it - just a bit).
Repeat the last two steps until all the flour and milk is mixed together with the batter.
Pour into a greased loaf pan and spread evenly with a spatula. Bake for 50-60 minutes or until a toothpick comes out clean from the center.
Let cool 10 minutes, then gently flip on to a plate to transfer to a wire rack. You might need to use a spatula along sides of loaf pan to help loosen it.
In a small bowl combine the powdered icing sugar and orange juice until sugar is dissolved.
Drizzle the glaze overtop of the loaf. Slice and serve.
Recipe Notes:
Leftovers: Leftovers can be stored in the fridge or on the counter, depending on the humidity of where you live. Store in an air-tight container. Freezer Instructions: This bread can be stored in the freezer for up to 3 months. Let it cool completely then wrap in a freezer bag to store.Thaw frozen loaf overnight in the fridge before using.