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Dessert

Freckled Pumpkin Bread

  • Prep-Time 15 Mins
  • Cook-Time ~60 Mins
  • Servings 32

Ingredients

  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon allspice
  • 1/2 teaspoon salt
  • 1 1/2 cups granulated sugar
  • 1 can (15oz) pumpkin puree (not pie filling)
  • 1/2 cup vegetable oil
  • 3 eggs
  • 1 cup Sun-Maid Zante Currants
  • 1/2 cup chocolate chips
  • 1/2 cup chopped walnuts or pecans, optional

Directions

  • 1

    Preheat oven to 350°F. Butter or coat with cooking spray two 8.5x4.5-inch loaf pans.

  • 2

    Stir together first 6 ingredients, flour through salt, in a medium bowl.

  • 3

    Whisk sugar, pumpkin, oil and eggs in a large mixing bowl. Stir in dry mixture until well blended.

  • 4

    Add currants, chocolate chips and nuts; stir to combine.

  • 5

    Divide batter evenly between prepared pans. Bake until a pick inserted in center comes out clean, 50-60 minutes. Lightly cover with foil or parchment paper the last 10-15 minutes to prevent over-browning, if needed.

  • 6

    Cool in pans for 10 minutes on a wire rack; remove from pans. Let cool completely on rack.

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Nutrition Facts

  • Serving Size: 1 slice
  • Servings: 2 loaves, 16 slices per loaf

AMOUNT PER SERVING

  • Calories: 139.6
  • Calories from Fat:
% Daily Value*
  • Fat 4.8g
  • Saturated Fat 1.1g
  • Cholesterol 17.4mg
  • Protein 2.1g
  • Carbohydrate 23.1g
  • Sodium 106.4mg
  • Fiber 1.2g

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Product used

Sun-Maid California Sun-Dried Zante Currants 10 oz. box

Zante Currants

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