PUMPKIN RAISIN BREAD RECIPES RECIPES
CONTEST-WINNING CHOCOLATE CHIP PUMPKIN BREAD RECIPE: H…
A touch of cinnamon helps blend the flavors in this tender pumpkin chocolate chip bread. And since the recipe makes two loaves, you can send one to a bake sale and keep one at home for your family to enjoy. —Lora Stanley, Bennington, Kansas
Provided by Taste of Home
Total Time 01 hours 15 minutes
Prep Time 15 minutes
Cook Time 60 minutes
Yield 2 loaves (16 pieces each).
Number Of Ingredients 9
Steps:
- In a large bowl, combine the flour, cinnamon, salt and baking soda. In another bowl, beat the eggs, sugar, pumpkin and oil. Stir into dry ingredients just until moistened. Fold in chocolate chips., Pour into 2 greased 8x4-in. loaf pans. Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 234 calories, FatContent 13g fat (3g saturated fat), CholesterolContent 27mg cholesterol, SodiumContent 123mg sodium, CarbohydrateContent 28g carbohydrate (17g sugars, FiberContent 1g fiber), ProteinContent 3g protein.
CINNAMON RAISIN QUICK BREAD RECIPE: HOW TO MAKE IT
Cinnamon and raisins bring heartwarming flavor to this mildly sweet bread. It's ideal for an on-the-go breakfast or a quick snack before dinner. —Flo Burtnett, Gage, Oklahoma
Provided by Taste of Home
Total Time 01 hours 10 minutes
Prep Time 15 minutes
Cook Time 55 minutes
Yield 2 loaves (12 slices each).
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. In a large bowl, combine flour, 1-1/2 cups sugar, soda and salt. In a small bowl, whisk eggs, buttermilk and oil. Stir into dry ingredients just until moistened. Fold in raisins. Combine cinnamon and remaining sugar; set aside. , Spoon half the batter into 2 greased 8x4-in. loaf pans. Sprinkle with half of the reserved cinnamon sugar; repeat layers. Cut through batter with a knife to swirl. , Bake 55-60 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks.
Freeze option: Wrap cooled bread in foil and freeze for up to 3 months. To use, thaw at room temperature.
Nutrition Facts : Calories 204 calories, FatContent 5g fat (1g saturated fat), CholesterolContent 18mg cholesterol, SodiumContent 231mg sodium, CarbohydrateContent 36g carbohydrate (20g sugars, FiberContent 1g fiber), ProteinContent 3g protein.
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