Cider Pumpkin Bread
502
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.
Ingredients
| 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
chopped |
|
| ½ | cup |
raisins, seedless
|
Directions
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.
Related Recipes
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?
