Pumpkin Raisin Bread
Celebrate National Cinnamon Raisin Bread Day in style by adding pumpkin for added fiber and Vitamin A!
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.