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Cider Pumpkin Bread


Very moist, flavorful bread. The apple cider gives it a nice flavor. I subbed dried cranberries for the raisins and for the nuts, I used chopped pine nuts. Thanks for this nice addition to my fall repertoire.













Low Cholesterol, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium


1 cup brown sugar
firmly packed
1 cup canne pumpkin purée
½ cup vegetable oil
½ cup apple cider
1 each eggs
1 ¾ cups all-purpose flour
½ cup whole-wheat flour
3 teaspoons baking powder
1 ½ teaspoons cinnamon
½ cup nuts
½ cup raisins, seedless


Heat oven to 350℉ (180℃).

Grease and flour bottom only of 9x5-inch loaf pan.

In large bowl, combine brown sugar, pumpkin, oil, apple cider, and egg; mix well.

Lightly spoon flour into measuring cup; level off.

Add all purpose flour, whole wheat flour, baking powder and cinnamon; stir just until moistened.

Stir in nuts and raisins.

Pour into greased and floured pan.

Bake at 350℉ (180℃) F or 55 to 65 minutes or until toothpick inserted in center comes out clean.

Cool 10 minutes.

Remove from pan; cool completely.

Wrap tightly and store in refrigerator.


* not incl. in nutrient facts

Add review




Nutrition Facts

Serving Size 69g (2.4 oz)
Amount per Serving
Calories 22850% of calories from fat
 % Daily Value *
Total Fat 13g 20%
Saturated Fat 2g 9%
Trans Fat 0g
Cholesterol 16mg 5%
Sodium 9mg 0%
Total Carbohydrate 9g 9%
Dietary Fiber 3g 10%
Sugars g
Protein 9g
Vitamin A 64% Vitamin C 2%
Calcium 4% Iron 10%
* based on a 2,000 calorie diet How is this calculated?


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