Pumpkin-Raisin Bread
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 is 20 servings
Ingredients
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.
Tips
No special items needed.
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