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Pumpkin Bread Recipe

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This recipe for Pumpkin Bread is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
vegetable oil cooking spray
2 2/3 cups sugar
1/3 cup canola oil
1/3 cup unsweetened applesauce
1 can pumpkin (15 ounce)
4 eggs
2/3 cup nonfat plain yogurt
2 2/3 cups all-purpose flour
2/3 cup toasted wheat germ
1 1/2 tsp salt
2 tsp baking soda
1 1/2 tsp baking powder
1 tsp ground cloves
1 tsp ground cinnamon
1 tsp ground nutmeg
1 1/2 cups raisins
Directions:
Directions:
Preheat oven to 350ºF. Spray two 8 1/2 x 4 1/2 x 2 1/2 inch loaf pans or 24 muffin tins with the cooking spray. Cream together the sugar, canola oil, applesauce, pumpkin, eggs and yogurt until smooth. Stir together the flour, wheat germ, salt, baking soda, baking powder, cloves, cinnamon and nutmeg.

Combine the dry mixture with the wet one; stir until well combined. Fold in the raisins. Pour into the prepared pans (fill the muffin tins 2/3 full). Bake for 50 minutes (loaves) or 25 minutes (muffins).
Personal Notes:
Personal Notes:
This freezes well as muffins or bread, up to 3 months. Thaw at room temp, in the microwave (about 15 seconds per muffin or slice), or in the toaster (slices only).

 

 

 

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