Pumpkin-Raisin Bread

20
Servings
30m
Prep Time
1h
Cook Time
1h 30m
Ready In

Recipe: #34954

May 20, 2020



"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 recipe yields 20 servings
OK

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 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.

Tips & Variations


No special items needed.

Related