Mom's Pumpkin Nonfat Milk Bread
"My mom has experimented for years to come up with the best tasting lower fat pumpkin bread. She made the original versions until we became more health conscious and now this recipe has become a family favorite. It makes 2 loaves."
photo by Chris from Kansas
- Ready In:
- 1hr 5mins
- Ingredients:
- 15
- Serves:
-
32
ingredients
- 3 eggs
- 1 (16 ounce) can pumpkin
- 1 1⁄2 cups white sugar
- 1 1⁄2 cups firmly packed brown sugar
- 1 cup water
- 1⁄2 cup oil
- 3 1⁄3 cups flour
- 1⁄2 cup dry milk
- 1⁄2 cup wheat germ
- 2 teaspoons baking soda
- 1⁄2 teaspoon baking powder
- 1 teaspoon cinnamon
- 3⁄4 teaspoon nutmeg
- 1⁄2 teaspoon salt
- 1 cup raisins
directions
- Beat eggs in large bowl.
- Add pumpkin, sugars, water and oil.
- Beat until well blended.
- Combine dry ingredients in large bowl.
- Beat into liquid mixture and stir in raisins.
- Put in 2 greased loaf pans.
- Bake at 350 for 50-60 minutes or until toothpick inserted in center comes out clean.
- Cool in pans 10 minutes.
- Remove and cool completely on wire rack.
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RECIPE SUBMITTED BY
<p>I live in the Kansas City area and have many hobbies including cooking, reading and spending time with my husband and two children who are very active in sports now. I also have an eBay business which is a fun hobby that makes a little extra money! My interest in cooking focuses on making healthy dishes that are more satisfying than the higher fat and higher sugar versions. If I had a month off with no responsibilities, I would spend it at a luxury spa. <br /> <br /></p>
