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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Pumpkin Bread

Makes: 12 servings Yield: 1 loaf
Prep 15 mins Cool 10 mins Bake 350°F 50 mins
Pumpkin Bread
Ingredients
  • 1  cup  all-purpose flour
  • 3/4  cup  white whole wheat flour or whole wheat flour
  • 2 1/2  teaspoons  pumpkin pie spice
  • 1  teaspoon  baking powder
  • 1/4  teaspoon  baking soda
  • 1/4  teaspoon  salt
  • 2  eggs
  • 3/4  cup  packed brown sugar
  • 3/4  cup  canned pumpkin
  • 1/3  cup  fat-free milk
  • 1/4  cup  canola oil
  • 1  teaspoon  vanilla
  • 1/3  cup  golden raisins
Directions

1. Preheat oven to 350 degrees F. Grease the bottom and 1/2 inch up the sides of an 8x4x2-inch loaf pan; set aside.

2. In a large bowl combine all-purpose flour, whole wheat flour, pumpkin pie spice, baking powder, baking soda, and salt. In a medium bowl beat eggs with a fork. Stir in brown sugar, pumpkin, milk, oil, and vanilla. Add egg mixture all at once to flour mixture; stir just until moistened. Fold in raisins. Spoon batter into prepared loaf pan.

3. Bake for 50 to 55 minutes or until a toothpick inserted near center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove bread from pan. Cool on wire rack. Wrap and store overnight before slicing.

Nutrition Facts (Pumpkin Bread)
  • Servings Per Recipe 12,
  • cal. (kcal) 191,
  • Fat, total (g) 6,
  • chol. (mg) 35,
  • sat. fat (g) 1,
  • carb. (g) 32,
  • Monosaturated fat (g) 3,
  • fiber (g) 2,
  • pro. (g) 6,
  • sodium (mg) 127,
  • Starch () 2,
  • Fat () 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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