Cinnamon-Raisin Loaves

Cinnamon-Raisin Loaves

"Fantastic to take as a hostess gift, this fragrant bread is packed with goodness and a few tasty surprises."
Saved
Save
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

1 h 35 m servings 166 cals
Serving size has been adjusted!
Original recipe yields 24 servings

Nutrition

  • Calories:
  • 166 kcal
  • 8%
  • Fat:
  • 3.4 g
  • 5%
  • Carbs:
  • 31.5g
  • 10%
  • Protein:
  • 3 g
  • 6%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 127 mg
  • 5%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Heat the oven to 350 degrees F. Spray 2 (8 1/2 x 4 1/2-inch) loaf pans with the cooking spray.
  2. Stir the flour, cinnamon, baking soda and baking powder in a large bowl.
  3. Beat the sugar, soup, egg whites, oil and vanilla extract in a medium bowl with a fork or whisk. Add the soup mixture to the flour mixture, stirring just until blended. Fold in the zucchini and raisins. Pour the batter into the loaf pans.
  4. Bake for 55 minutes or until a toothpick inserted in the center comes out clean. Let the loaves cool in the pans on wire racks for 10 minutes. Remove the loaves from the pans and let cool completely on wire racks.

Reviews

Read all reviews 1
Most helpful
Most positive
Least positive
Newest

I cut this recipe in half to make 12 muffins. I used whole wheat flour, 1 1/2 teaspoons of homemade pumpkin pie spice, I kept the baking soda at 1 teaspoon and upped the baking powder to 1 teasp...