Pumpkin-raisin bread

Yield: 15 servings

Measure Ingredient
⅓ cup Vegetable oil
2 tablespoons Sugar
2 \N 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

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

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