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    You are in: Home / Recipes / Pumpkin Raisin Walnut Quick Bread Recipe
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    Pumpkin Raisin Walnut Quick Bread

    Average Rating:

    3 Total Reviews

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    • on January 17, 2014

      When I was mixing the batter, I thought it was way too thick...but I persevered. I think this recipe left out some moisture. Milk, perhaps. I plan to serve it for a brunch bread and make Texas roadhouse butter to serve with it. Something tells me I will need it. Found this in the Chicago Tribune and it sounded so good.

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    • on October 30, 2011

      I chose this recipe because it only makes the one loaf where another recipe I have makes two. I don't like raisins so I left them out; I found this bread to be a bit dry. If I decide to make it again (the spice mixture is very nice!) I think I will try adding applesauce, or using oil instead of butter.

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    • on December 05, 2009

      We really enjoyed this bread but found it a little dry. I baked it for 50 minutes and it wasn't quite done when tested with a toothpick so I baked in 2 minute increments for about 4 minutes more and took it out when the toothpick had just moist crumb on it. Perhaps subbing oil for some of the butter? More Pumpkin? More raisins? It is worth trying as it is very good bread and I would make it again. Some of my coworkers thought chocolate chips vs the raisins would be good and I thought maybe craisins as well. I will experiment another day. Thanks for sharing.

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    Nutritional Facts for Pumpkin Raisin Walnut Quick Bread

    Serving Size: 1 (90 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 266.7
     
    Calories from Fat 101
    38%
    Total Fat 11.2 g
    17%
    Saturated Fat 4.6 g
    23%
    Cholesterol 53.4 mg
    17%
    Sodium 292.7 mg
    12%
    Total Carbohydrate 37.5 g
    12%
    Dietary Fiber 2.1 g
    8%
    Sugars 15.3 g
    61%
    Protein 5.2 g
    10%

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