Pumpkin-raisin bread
15 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅓ | cup | Vegetable oil |
| 2 | tablespoons | Sugar |
| 2 | Eggs | |
| ¾ | cup | Cooked or canned pumpkin |
| 1 | cup | Unbleached enriched wt.flour |
| 1 | cup | Whole wheat flour |
| 1 | tablespoon | Baking powder |
| ½ | teaspoon | Baking soda |
| ¼ | teaspoon | Salt |
| 1 | teaspoon | Ground cinnamon |
| ½ | cup | Raisins |
| ¼ | cup | Lowfat milk or orange juice |
Directions
Beat together the oil, sugar, eggs, and pumpkin until light and fluffy. Combine the flours, baking powder, baking soda, salt, cinnamon and raisins in a bowl. Stir into the creamed mixture with the milk or orange juice.
Pour into an oiled 9 x 5 inch loaf pan. Bake at 350 F for 40 to 45 minutes.
1/15 recipe - 153 calories, 1 bread, ½ fruit, 1 fat 23 grams carbohydrate, 3 grams protein, 6 grams fat 122 mg sodium, 117 mg potassium, 37 mg cholesterol
Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman 1986 Shared but not tested by Elizabeth Rodier, Nov 93