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Pumpkin Currant Bread

Ingredients
  All purpose flour 18 Tablespoon (1 Cup Plus 2 Tablespoons)
  Granulated sugar 1⁄2 Cup (8 tbs)
  Grated orange peel 2 Tablespoon
  Baking soda 1 Teaspoon
  Double acting baking powder 1⁄2 Teaspoon
  Canned pumpkin 1 Cup (16 tbs) (No Sugar Added)
  Frozen egg substitute 3⁄4 Cup (12 tbs), thawed
  Vegetable oil 1⁄4 Cup (4 tbs)
  Dried currants 3⁄4 Cup (12 tbs), plumped and drained
  Walnuts 1 1⁄2 Ounce, chopped
Directions

GETTING READY
1. Preheat oven to 375° F.
2. In a large mixing bowl, mix flour, sugar, orange peel, baking soda, and baking powder; keep aside.
3. In another large mixing bowl, put together pumpkin, egg substitute, and oil; mix well.
4. Bring together both the pumpkin mixture and flour mixture; mix until moistened.
5. Stir in currants and walnuts.
6. Grease an 8 1/2 X 4 1/2 X 2 1/2-inch nonstick loaf pan by spraying nonstick cooking spray.

MAKING
7. In the greased pan, pour the batter.
8. Center the pan in the middle rack of the oven and bake for 50 minutes until golden brown.
9. Let the pan cool over a wire rack.

SERVING
10. Cut and serve.

Recipe Summary

Difficulty Level: 
Medium
Channel: 
American
Preparation Time: 
10 Minutes
Cook Time: 
50 Minutes
Ready In: 
60 Minutes
Servings: 
4

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