Pumpkin Raisin Bread

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Loaf of bread on cooling rack with stacked slices
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Pumpkin Raisin Bread

Celebrate National Cinnamon Raisin Bread Day in style by adding pumpkin for added fiber and Vitamin A!
Total Time2 hours 15 minutes
Course: Dessert, Snack
Servings: 12 slices

Ingredients

  • 1 1/2 cups whole wheat flour
  • 1/2 cup brown sugar packed
  • 1 teaspoon cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 cup canned pumpkin
  • 1/2 cup raisins
  • 1/4 cup non-fat vanilla Greek yogurt
  • 1/4 cup unsweetened applesauce
  • 2 egg whites

Instructions

  • Wash hands with soap and water for 20 seconds.
  • Do not taste or eat any raw dough or batter made with uncooked flour and/or raw eggs.
  • Preheat oven to 350°F.
  • Mix dry ingredients in a large bowl. Mix wet ingredients in a bowl. Add wet ingredients to the dry ingredients bowl and stir until the mixture is uniform.
  • Either spoon the mixture into a non-stick muffin tray or a bread pan.
  • Bake muffins for 25 minutes or a loaf for 1 hour 15 minutes until golden brown and a toothpick inserted in the center of the bread comes out clean. The internal temperature of the bread should be 200-208°F. If browning too quickly, tent the pan with foil.
  • Remove from the oven and allow the bread to cool for 10 minutes on a wire rack. Run a knife around the loaf to loosen it from the pan before removing it from the pan and slicing.
Nutrition Label

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Issued in furtherance of extension work, acts of May 8 and June 30, 1914, in cooperation with the U.S. Department of Agriculture. Mandy Marney, Director, University of Wyoming Extension, College of Agriculture, Life Sciences and Natural Resources, University of Wyoming Extension, University of Wyoming, Laramie, Wyoming 82071.

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