Dessert
Freckled Pumpkin Bread
- Prep-Time 15 Mins
- Cook-Time 1 Hour
- Servings 32
Ingredients
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon allspice
- 1/2 teaspoon salt
- 1 1/2 cups granulated sugar
- 1 can (15oz) pumpkin puree (not pie filling)
- 1/2 cup vegetable oil
- 3 eggs
- 1 cup Sun-Maid Zante Currants
- 1/2 cup chocolate chips
- 1/2 cup chopped walnuts or pecans, optional
Directions
-
1
Preheat oven to 350°F. Butter or coat with cooking spray two 8.5x4.5-inch loaf pans.
-
2
Stir together first 6 ingredients, flour through salt, in a medium bowl.
-
3
Whisk sugar, pumpkin, oil and eggs in a large mixing bowl. Stir in dry mixture until well blended.
-
4
Add currants, chocolate chips and nuts; stir to combine.
-
5
Divide batter evenly between prepared pans. Bake until a pick inserted in center comes out clean, 50-60 minutes. Lightly cover with foil or parchment paper the last 10-15 minutes to prevent over-browning, if needed.
-
6
Cool in pans for 10 minutes on a wire rack; remove from pans. Let cool completely on rack.
Show Nutrition Facts
Hide Nutrition Facts Nutrition Facts
- Serving Size: 1 slice
- Servings: 2 loaves, 16 slices per loaf
AMOUNT PER SERVING
- Calories: 139.6
- Calories from Fat:
% Daily Value*
- Fat 4.8g
- Saturated Fat 1.1g
- Cholesterol 17.4mg
- Protein 2.1g
- Carbohydrate 23.1g
- Sodium 106.4mg
- Fiber 1.2g
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Product Used
In This Recipe
