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Kim's Best Pumpkin Bread

Yield 2 loaves, 12 servings per loaf (serving size: 1 slice)

Ingredients

  • 1/3 cup fat-free milk
  • 2 1/2 tablespoons vegetable oil
  • 2 large eggs
  • 2 large egg whites
  • 1 (15-ounce) can pumpkin
  • 2 cups all-purpose flour
  • 1 cup quick-cooking oats
  • 1 cup sugar
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup raisins
  • 1/4 cup chopped pecans
  • Cooking spray

Nutrition Information

  • calories 134
  • caloriesfromfat 19 %
  • fat 2.8 g
  • satfat 0.5 g
  • monofat 1.1 g
  • polyfat 1 g
  • protein 2.9 g
  • carbohydrate 25.2 g
  • fiber 1.7 g
  • cholesterol 18 mg
  • iron 1.2 mg
  • sodium 103 mg
  • calcium 39 mg

How to Make It

  1. Preheat oven to 350°.

  2. Combine the first 5 ingredients in a medium bowl; stir well with a whisk.

  3. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 6 ingredients (flour through salt) in a large bowl; make a well in center of mixture. Add pumpkin mixture to flour mixture, stirring just until moist. Fold in raisins and pecans.

  4. Spoon batter into 2 (8 x 4-inch) loaf pans coated with cooking spray. Bake at 350° for 50 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pans on a wire rack; remove from pans. Cool completely on rack.

  5. Note: To freeze individual slices, place in heavy-duty zip-top plastic bags. Remove excess air from bags; seal and freeze up to 4 months. To thaw, let stand at room temperature.