Pumpkin bread 6
18 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Unbleached flour |
| 1 | cup | Brown sugar; packed |
| 1 | tablespoon | Baking powder |
| 2 | teaspoons | Cinnamon |
| ½ | teaspoon | Nutmeg |
| ¼ | teaspoon | Baking soda |
| ¼ | teaspoon | Ginger |
| ¼ | teaspoon | Cloves |
| 1 | cup | Pumpkin, canned |
| ½ | cup | Skim milk |
| 2 | Egg whites; whipped | |
| ½ | cup | Raisins |
| ⅛ | cup | Olive oil |
Directions
Preheat oven at 350. Prepare a 9 x 5 x 3" loaf pan with cooking spray and flour; set aside. In a mixing bowl, combine flour, brown sugar, baking powder, cinnamon, nutmeg, baking soda, ginger, and cloves. In another mixing bowl, combine pumpkin, skim milk, egg whites, raisins, and sour cream. Mix dry ingredients with wet ingredients just until moistened. Pour batter into prepared pan. Bake 60 minutes or until lightly browned.
Recipe By : Better Homes & Gardens, New Cookbook Posted to EAT-L Digest 1 November 96 Date: Sat, 2 Nov 1996 16:28:48 -0600 From: "Anita A. Matejka" <matejka@...> NOTES : A recipe calling for 2 to 2½ cups flour can be baked in the following pans: 4 mini loaf pans, 12 muffin pans, 1-9 x 5" loaf pan, 1-9 x 13" baking pan, or 2-8 x 8" baking pans.