Harvest Pumpkin Bread Recipe

Name: Harvest Pumpkin Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 2 1/2 c. sifted all-purpose flour; 2 1/2 tsp. baking powder; 1 tsp. salt; 1/2 tsp. baking soda; 1/2 tsp. cinnamon; 1/4 tsp. nutmeg; 2 eggs, beaten; 1/2 c. milk; 1/4 c. vegetable oil; 1 c. canned pumpkin; 1 1/4 c. firmly packed brown sugar; 1 1/2 c. Wheat Chex cereal (bite size crispy wheat squares), crushed to 3/4 c.; 3/4 c. dark raisins, coarsely chopped

Servings: persons

2 1/2 c. sifted all-purpose flour
2 1/2 tsp. baking powder
1 tsp. salt
1/2 tsp. baking soda
1/2 tsp. cinnamon
1/4 tsp. nutmeg
2 eggs, beaten
1/2 c. milk
1/4 c. vegetable oil
1 c. canned pumpkin
1 1/4 c. firmly packed brown sugar
1 1/2 c. Wheat Chex cereal (bite size crispy wheat squares), crushed to 3/4 c.
3/4 c. dark raisins, coarsely chopped

1
Preheat oven to 350u00b0.
2
Grease
3
a
4
9
5
x
6
5 x 3-inch loaf pan. Sift together
7
flour,
8
baking
9
powder, salt, baking soda and spices.
10
Combine eggs, milk, oil, pumpkin and brown sugar. Stir in cereal and
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raisins.
12
Add dry ingredients all at once. Stir just until moistened.
13
Turn
14
into
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pan.
16
Bake
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50
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to
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60 minutes or until tester
20
inserted
21
in
22
center comes out clean. Let cool 15 minutes before removing from pan.

No nutrition data on file — estimate from the ingredient list.

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 13 ingredients. The key ingredients include: 2 1/2 c. sifted all-purpose flour, 2 1/2 tsp. baking powder, 1 tsp. salt, 1/2 tsp. baking soda, and more.

Yes, Harvest Pumpkin Bread 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.

Harvest Pumpkin Bread

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