I love making quick bread for our breakfast especially using pumpkin or bananas. I used the same recipe that been feature here a few years ago. You can read about how I got the recipe here . This time I cut down on the sugar as I used the kabocha pumpkin instead of butternut squash. I love the texture of this insanely moist and soft bread. The additional raisins compliment the bread really well. This bread taste even better after a day or two. You can substitute the raisins with other types of dried fruits or nuts.
