"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Cider Pumpkin Bread with Raisins and Walnuts Recipe

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This recipe for Cider Pumpkin Bread with Raisins and Walnuts, by , is from The Watson Family Cookbook and Memories Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Brenda Watson
Added: Sunday, July 27, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 cups brown sugar
2 cups pumpkin puree
2 eggs
1 cup oil
1 cup apple cider
4 1/2 cups all-purpose flour
2 tablespoons baking powder
1 tablespoon ground cinnamon
1 cup raisins
1 cup walnuts

Directions:
Directions:
Preheat oven to 350 degrees F.

Combine brown sugar, pumpkin puree, eggs, oil, and cider.

Add dry ingredients to pumpkin mixture and mix until moistened. Add raisins and walnuts and mix thoroughly. Divide the batter into 2 portions and pour into 2 greased loaf pans.

Place in oven and bake for 50 minutes. Cool in pans on a rack until room temperature. Remove from pans and serve, wrap for gifts, or have on party table. Great for breakfast!

Number Of Servings:
Number Of Servings:
2 loaves
Preparation Time:
Preparation Time:
10 min.
Personal Notes:
Personal Notes:
High in beta carotine & vitamin A!

 

 

 

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