Pumpkin Raisin Bread

Warm up the house with this sweet bread. It makes a great breakfast or snack!

Ingredients

1 ½ cup whole-wheat flour
½ cup brown sugar
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
1 teaspoon salt
½ teaspoon baking soda
1 cup canned pumpkin
½ cup raisins
¼ cup non-fat vanilla Greek yogurt
¼ cup unsweetened applesauce
2 egg whites

Directions

Preheat oven to 350°F.
In two separate bowls, mix dry, and then wet ingredients.
Then combine, adding wet to dry and stirring gently until
the mixture is uniform.
Depending if you are making bread or muffins, either
spoon the mixture into a non-stick muffin tray or a bread
pan.
Bake muffins for 25 minutes, or loaf of bread for 75 minutes.

Makes 12 servings.

* The Cent$ible Nutrition Program is funded by USDA SNAP-Ed and EFNEP. SNAP-Ed assists individuals and families who receive, or are eligible to receive, benefits from the Supplemental Nutrition Assistance Program (SNAP). EFNEP assists families and youth with limited resources in acquiring the knowledge, skills, attitudes, and changed behaviors necessary for nutritionally sound diets and contributes to their personal development and the improvement of total family diet and nutritional welfare. Visit our Qualify page to learn more.

This material was funded by USDA’s Supplemental Nutrition Assistance Program – SNAP. This institution is an equal opportunity provider. This material was funded by USDA’s Expanded Food and Nutrition Education Program-EFNEP. USDA is an equal opportunity provider and employer. The full nondiscrimination statement can be found here.

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

The University of Wyoming is an equal opportunity/affirmative action institution.