1 1/4 cup pumpkin puree
2/3 cup sugar*
2 tbsp brown sugar packed*
2 tbsp coconut oil
2 eggs beaten
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1/4 tsp ground allspice
1/4 tsp kosher salt
1/8 tsp ground ginger
1 1/2 cups all purpose flour*
1 tsp baking powder
1 tsp baking soda
2/3 cup raisins
Preheat the oven to 350 degrees.
Mix all the ingredients in a large mixing bowl.
Pour the mixture into a loaf pan and place into the center of the oven. Mix until just incorporated – try not to over-mix.
Bake for 50-60 minutes, or until a knife or toothpick comes out clean when inserted into the center. Remove from the oven and cool completely on a cooling rack.
Preheat oven to 350. Grease an 8.5″ loaf pan with butter & dust with flour.
In a large bowl, mix together flour, oats, sugar, baking powder, cinnamon, & salt. Add in the milk, eggs, vanilla, and melted butter (make sure the butter is cool enough so that the eggs do not scramble), and stir until combined. Add the raisins.
Pour mixture into prepared loaf pan, and bake for about 55 minutes (or until inserted toothpick comes out clean).
While the bread cooks, combine the powdered sugar, milk, and vanilla in a small saucepan on low heat. Stir until combined (be careful that it does not burn). Remove from heat & drizzle over loaf.