In this bread, thick pumpkin puree is combined with apple cider, raisins and crispy walnuts. It turns out a double portion tasty bread. Share with friends: 
Dish Photography: Bill Kelly Time: 1 hour. Difficulty: Easy Quantity: 2 loaves. Measured containers are used in recipes. volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 2 tbsp. brown sugar
- 2 tbsp. pumpkin puree
- 2 eggs
- 1 tbsp. vegetable oil
- 1 tbsp. apple cider
- 4.5 tbsp. flour
- 2 tbsp. l baking powder
- 1 tbsp. l ground cinnamon
- 1 tbsp. raisins
- 1 tbsp. walnuts
Recipes with similar ingredients: pumpkin puree, brown sugar, eggs, premium flour, cinnamon, raisins, walnuts, apple cider
Recipe preparation:
- Preheat the oven to 180 ° C. Mix brown sugar, pumpkin puree, eggs, butter and apple cider. In pumpkin mixture add dry ingredients: flour, baking powder, and cinnamon, and mix until moist. Add raisins and walnuts and mix thoroughly. Divide the dough into two portions and pour into two greased forms. Put in the oven for 50 minutes. Cool in forms on a wire rack to room temperature. Remove from the forms and serve.
