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Cider Pumpkin Bread

 
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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.

Yield

12

servings

Prep

15

min

Cook

65

min

Ready

90

min

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

Ingredients

237 ml brown sugar
firmly packed
*
237 ml canne pumpkin purée
118 ml vegetable oil
118 ml apple cider
*
1 each eggs
414 ml all-purpose flour
118 ml whole-wheat flour
15 ml baking powder
7.5 ml cinnamon
118 ml nuts
chopped
118 ml 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.

 

* not incl. in nutrient facts

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Comments

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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