Red Lion Inn Pumpkin Bread
Yield
2 loavesPrep
20 minCook
70 minReady
90 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
eggs
|
|
| 2 ⅓ | cups |
sugar
granulated |
|
| 1 | cup |
vegetable oil
|
|
| 2 | cups |
canned pumpkin purée
|
|
| 3 | cups |
all-purpose flour
|
|
| ⅔ | teaspoon |
salt
|
|
| 1 ¾ | teaspoons |
baking soda
|
|
| 2 ¾ | teaspoons |
cinnamon
|
|
| ⅔ | teaspoon |
nutmeg
|
|
| ⅔ | teaspoon |
cloves
ground |
|
| ⅓ | teaspoon |
allspice
|
|
| 1 | cup |
walnuts
chopped |
|
| ⅓ | cup |
raisins, seedless
|
|
| ¼ | cup |
sugar
for topping |
|
| 1 | teaspoon |
cinnamon
for topping |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
eggs
|
|
| 552 | ml |
sugar
granulated |
|
| 237 | ml |
vegetable oil
|
|
| 473 | ml |
canned pumpkin purée
|
|
| 7.1E+2 | ml |
all-purpose flour
|
|
| 3.3 | ml |
salt
|
|
| 8.8 | ml |
baking soda
|
|
| 14 | ml |
cinnamon
|
|
| 3.3 | ml |
nutmeg
|
|
| 3.3 | ml |
cloves
ground |
|
| 1.7 | ml |
allspice
|
|
| 237 | ml |
walnuts
chopped |
|
| 79 | ml |
raisins, seedless
|
|
| 59 | ml |
sugar
for topping |
|
| 5 | ml |
cinnamon
for topping |
|
Directions
Preheat oven to 375℉ (190℃).
Grease 2 loaf pans, 24 muffin cups, or 6 mini loaf pans.
Combine eggs, sugar, oil, and pumpkin in a large bowl.
Stir until smooth.
Sift together dry ingredients and spices.
Add to egg mixture along with walnuts and raisins.
Mix thoroughly and fill pans.
Mix cinnamon and sugar and sprinkle over loaves.
Bake large loaves for 1 hour, 10 minutes, muffins for 35 to 40 Toothpick inserted should come out clean.
