Kim'S Best Pumpkin Bread
Ingredients
- 1/3 cup fat-free milk ⓘ
- 2 1/2 tablespoons vegetable oil ⓘ
- 2 large eggs ⓘ
- 2 large egg whites ⓘ
- 1 (15-ounce) can pumpkin ⓘ
- 2 cups all-purpose flour ⓘ
- 1 cup quick-cooking oats ⓘ
- 1 cup sugar ⓘ
- 2 teaspoons baking powder ⓘ
- 2 teaspoons ground cinnamon ⓘ
- 1/2 teaspoon baking soda ⓘ
- 1/2 teaspoon salt ⓘ
- 1 cup raisins ⓘ
- 1/4 cup chopped pecans ⓘ
- Cooking spray ⓘ
Instructions
- Preheat oven to 350°.
- Combine the first 5 ingredients in a medium bowl; stir well with a whisk.
- Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 6 ingredients (flour through salt) in a large bowl; make a well in center of mixture. Add pumpkin mixture to flour mixture, stirring just until moist. Fold in raisins and pecans.
- Spoon batter into 2 (8 x 4-inch) loaf pans coated with cooking spray. Bake at 350° for 50 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pans on a wire rack; remove from pans. Cool completely on rack.
- Note: To freeze individual slices, place in heavy-duty zip-top plastic bags. Remove excess air from bags; seal and freeze up to 4 months. To thaw, let stand at room temperature.
Nutrition & Diet Analysis (per serving)
1158
kcal
58% DV
Protein
Fat
Carbs
Diet fit
High-protein
High-fiber
Contains
Milk
Egg
Wheat/Gluten
Tree nuts
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).