Pumpkin-Raisin Bread
Yield
15 servingsPrep
15 minCook
45 minReady
60 minLow in Saturated Fat, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅓ | cup |
vegetable oil
|
|
| 2 | tablespoons |
sugar
|
|
| 2 | large |
eggs
|
|
| ¾ | cup |
pumpkin
canned or cooked |
|
| 1 | cup |
all-purpose flour
enriched white |
|
| 1 | cup |
whole-wheat flour
|
|
| 1 | tablespoon |
baking powder
|
|
| ½ | teaspoon |
baking soda
|
|
| ¼ | teaspoon |
salt
|
|
| 1 | teaspoon |
cinnamon
ground |
|
| ½ | cup |
raisins, seedless
|
|
| ¼ | cup |
milk
low fat, or orange juice |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 79 | ml |
vegetable oil
|
|
| 3E+1 | ml |
sugar
|
|
| 2 | large |
eggs
|
|
| 177 | ml |
pumpkin
canned or cooked |
|
| 237 | ml |
all-purpose flour
enriched white |
|
| 237 | ml |
whole-wheat flour
|
|
| 15 | ml |
baking powder
|
|
| 2.5 | ml |
baking soda
|
|
| 1.3 | ml |
salt
|
|
| 5 | ml |
cinnamon
ground |
|
| 118 | ml |
raisins, seedless
|
|
| 59 | ml |
milk
low fat, or orange juice |
|
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.
