Cider Pumpkin Bread with Raisins and Walnuts Recipe

Name: Cider Pumpkin Bread with Raisins and Walnuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups brown sugar; 2 cups pumpkin puree; 2 eggs; 1 cup oil; 1 cup apple cider; 4 1/2 cups all-purpose flour; 2 tablespoons baking powder; 1 tablespoon ground cinnamon; 1 cup raisins; 1 cup walnuts

Servings: persons

1
Preheat oven to 350 degrees F.
2
Combine brown sugar, pumpkin puree, eggs, oil, and cider.
3
Add dry ingredients to pumpkin mixture and mix until moistened.
4
Add raisins and walnuts and mix thoroughly.
5
Divide the batter into 2 portions and pour into 2 greased loaf pans.
6
Place in oven and bake for 50 minutes.
7
Cool in pans on a rack until room temperature.
8
Remove from pans and serve.
9
Note: A viewer, who may not be a professional cook, provided this recipe.
10
The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.

1750

kcal

Calories

Fat

230

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 cups brown sugar, 2 cups pumpkin puree, 2 eggs, 1 cup oil, and more.

Yes, Cider Pumpkin Bread with Raisins and Walnuts falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cider Pumpkin Bread with Raisins and Walnuts

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