Rating: 5 stars
20 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 1
  • 5 star values: 18

This recipe makes two generous loaves. Freeze one, or give it as a gift. The bread is also delicious toasted and topped with Baked Apples.

Recipe by Cooking Light November 2005

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Recipe Summary

Yield:
2 loaves, 16 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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  • Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 7 ingredients (through nutmeg) in a large bowl; make a well in center of mixture. Combine canola oil, eggs, and pumpkin in a medium bowl; stir with a whisk until smooth. Add to flour mixture, stirring just until moist. Fold in currants.

  • Spoon batter into 2 (9 x 5-inch) loaf pans coated with cooking spray. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool loaves in pans 10 minutes on a wire rack; remove from pans. Cool loaves completely.

Nutrition Facts

150 calories; calories from fat 31%; fat 5.2g; saturated fat 0.5g; mono fat 3g; poly fat 1.5g; protein 2g; carbohydrates 24.4g; fiber 0.9g; cholesterol 20mg; iron 0.9mg; sodium 170mg; calcium 18mg.
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