Pumpkin-Raisin Bread Recipe

"This is a somewhat modified version of a recipe from Jane Brody. Chopped English walnuts or other nuts can be substituted for the raisins. It can be frozen. It can also be kept in the refrigerator for a long time."

Original is 20 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (52.2 g)
Calories 82.3
Total Fat - 2.5 g
Saturated Fat - 0.8 g
Cholesterol - 90.4 mg
Sodium - 125.5 mg
Total Carbohydrate - 10.9 g
Dietary Fiber - 1.1 g
Sugars - 1.7 g
Protein - 4.4 g
Calcium - 28.7 mg
Iron - 0.8 mg
Vitamin C - 1.4 mg
Thiamin - 0 mg

Step by Step Method

Step 1

Put dry ingredients in large bowl.

Step 2

Make a deep well in the center, and put all the other ingredients into it.

Step 3

Stir carefully just enough to dampen the dry ingredients.

Step 4

Pour into a larger loaf pan, greased.

Step 5

Bake at 350' F. 1 hour or less, watching that the raisins don't burn.

Pumpkin-Raisin Bread

Ingredients