Recipe courtesy of Bill Kelly
Cider Pumpkin Bread with Raisins and Walnuts
- Level: Easy
- Yield: 2 loaves
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 18 servings
- Calories
- 374
- Total Fat
- 17
- Saturated Fat
- 2
- Carbohydrates
- 51
- Dietary Fiber
- 3
- Sugar
- 23
- Protein
- 5
- Cholesterol
- 18
- Sodium
- 136
- Total: 1 hr
- Prep: 10 min
- Cook: 50 min
Ingredients
2 cups brown sugar
2 cups pumpkin puree
2 eggs
1 cup oil
1 cup apple cider
4 1/2 cups all-purpose flour
2 tablespoons baking powder
1 tablespoon ground cinnamon
1 cup raisins
1 cup walnuts
Directions
- Preheat oven to 350 degrees F.
- Combine brown sugar, pumpkin puree, eggs, oil, and cider. Add dry ingredients to pumpkin mixture and mix until moistened. Add raisins and walnuts and mix thoroughly. Divide the batter into 2 portions and pour into 2 greased loaf pans. Place in oven and bake for 50 minutes. Cool in pans on a rack until room temperature. Remove from pans and serve.
- Note: A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.