Cider Pumpkin Bread Recipe
Yield: 1 LoafRecipe by luhu.jp
Ingredients:
1 cup: Firmly packed brown sugar,
1 cup: Canned pumpkin,
1/2 cup: Oil,
1/2 cup: Apple cider or juice,
1: Egg,
1 3/4 cup: Flour,
1/2 cup: Whole wheat flour,
3 tsp: Baking powder,
1 1/2 tsp: Cinnamon,
1/2 cup: Chopped nuts,
1/2 cup: Raisins,
Directions:
1. Heat oven to 350 degrees. Grease and flour bottom only of 9x5-inch loaf
pan. In large bowl, combine brown sugar, pumpkin, oil, apple cider, and
egg; mix well.
2. Lightly spoon flour into measuring cup; level off. Add all purpose
flour, whole wheat flour, baking powder and cinnamon; stir just until
moistened. Stir in nuts and raisins. Pour into greased and floured pan.
3. Bake at 350 degrees for 55 to 65 minutes or until toothpick inserted in
center comes out clean. Cool 10 minutes. Remove from pan; cool completely.
Wrap tightly and store in refrigerator.
Nutrition Information Per Serving: 230 Calories, 10 g Fat, 105 mg Sodium
Posted to MM-Recipes Digest by Paula on Aug
15, 1998
Source from luhu.jp
pan. In large bowl, combine brown sugar, pumpkin, oil, apple cider, and
egg; mix well.
2. Lightly spoon flour into measuring cup; level off. Add all purpose
flour, whole wheat flour, baking powder and cinnamon; stir just until
moistened. Stir in nuts and raisins. Pour into greased and floured pan.
3. Bake at 350 degrees for 55 to 65 minutes or until toothpick inserted in
center comes out clean. Cool 10 minutes. Remove from pan; cool completely.
Wrap tightly and store in refrigerator.
Nutrition Information Per Serving: 230 Calories, 10 g Fat, 105 mg Sodium
Posted to MM-Recipes Digest by Paula
15, 1998
Source from luhu.jp
Tags
: breads