harvest pumpkin bread
- Categories
- Breads
- Yield
- 1 Loaf
| Measure | Ingredient |
|---|---|
| 2½ cup | Sifted all purpose flour |
| 2½ teaspoon | Baking powder |
| 1 teaspoon | Salt |
| ½ teaspoon | Baking soda |
| ½ teaspoon | Cinnamon |
| ¼ teaspoon | Nutmeg |
| 2 | Eggs, beaten |
| ½ cup | Milk |
| ¼ cup | Vegetable oil |
| 1 cup | Canned pumpkin |
| 1¼ cup | Firmly packed brown sugar |
| 1½ cup | Wheat chex cereal crushed to 3/4 cup |
| ¾ cup | Dark raisins, coarsely chopped |
Preheat oven to 350 degrees.
Grease a 9x5x3" loaf pan (or use mini loaf pans).
Sift together flour, baking powder, salt, baking soda and spices. Combine eggs, milk, oil, pumpkin and brown sugar. Stir in Chex and raisins. Add dry ingredients all at once. Stir just until moistened. Turn into pan(s).
Bake 50-60 minutes (for 1 large loaf) or until tester inserted in center comes out clean. Let cool 15 minutes before removing from pan.
From Chex The Partymakers
Formatted on September 7, 1998 by Jamie Yates Posted to MM-Recipes Digest by "Robert Ellis" <rpearson@...> on Oct 3, 1998
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