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Pumpkin-Raisin Bread

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Recipe

 

Yield

15 servings

Prep

15 min

Cook

45 min

Ready

60 min
Low in Saturated Fat, Trans-fat Free, Low Sodium

Ingredients

Amount Measure Ingredient Features
cup vegetable oil
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2 tablespoons sugar
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2 large eggs
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¾ cup pumpkin
canned or cooked
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1 cup all-purpose flour
enriched white
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1 cup whole-wheat flour
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1 tablespoon baking powder
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½ teaspoon baking soda
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¼ teaspoon salt
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1 teaspoon cinnamon
ground
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½ cup raisins, seedless
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¼ cup milk
low fat, or orange juice
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Ingredients

Amount Measure Ingredient Features
79 ml vegetable oil
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3E+1 ml sugar
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2 large eggs
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177 ml pumpkin
canned or cooked
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237 ml all-purpose flour
enriched white
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237 ml whole-wheat flour
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15 ml baking powder
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2.5 ml baking soda
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1.3 ml salt
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5 ml cinnamon
ground
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118 ml raisins, seedless
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59 ml milk
low fat, or orange juice
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Directions

Beat together the oil, sugar, eggs, and pumpkin until light and fluffy.

Combine the flours, baking powder, baking soda, salt, cinnamon and raisins in a bowl.

Stir into the creamed mixture with the milk or orange juice.

Pour into an oiled 9 x 5 inch loaf pan.

Bake at 350℉ (180℃) for 40 to 45 minutes.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 51g (1.8 oz)
Amount per Serving
Calories 13739% from fat
 % Daily Value *
Total Fat 6g 9%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 29mg 10%
Sodium 71mg 3%
Total Carbohydrate 6g 6%
Dietary Fiber 2g 7%
Sugars g
Protein 6g
Vitamin A 39% Vitamin C 1%
Calcium 4% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
 

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