Rating: 3 stars
2 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 1
Recipe by Cooking Light October 2000

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Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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

  • 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.

  • 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.

  • 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.

Nutrition Facts

134 calories; calories from fat 19%; fat 2.8g; saturated fat 0.5g; mono fat 1.1g; poly fat 1g; protein 2.9g; carbohydrates 25.2g; fiber 1.7g; cholesterol 18mg; iron 1.2mg; sodium 103mg; calcium 39mg.
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