Campbell's Cinnamon Raisan Bread (halved)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
olive oil (to grease the pan)1 1/2 cups all-purpose flour 1 teaspoon ground cinnamon 1/2 teaspoon baking soda 3/4 cups sugar 1/2 can (10 3/4 ounces) Condensed Tomato Soup 1 egg1 egg white 1/6 cup vegetable oil 1/2 teaspoon vanilla extract 1 small zucchini, shredded (about 1 cup)1/2 cup raisins
Pre-heat the oven to 350°F. Grease the loaf pan with the olive oil. (To be conservative with the oil, I use a few drops and grease with my fingers to spread it out. Then, if I need more, I add it.)
Stir the flour, cinnamon, and baking soda in a bowl.
In a separate bowl, combine the sugar, soup, egg, egg white, oil, vanilla extract, and squash. Stir until combined.
Add the soup mixture to the flour mixture, stirring just until blended. Fold in the raisins. Pour the batter into the loaf pans.
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.
Number of Servings: 8
Recipe submitted by SparkPeople user KAY_TALL1.
Stir the flour, cinnamon, and baking soda in a bowl.
In a separate bowl, combine the sugar, soup, egg, egg white, oil, vanilla extract, and squash. Stir until combined.
Add the soup mixture to the flour mixture, stirring just until blended. Fold in the raisins. Pour the batter into the loaf pans.
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.
Number of Servings: 8
Recipe submitted by SparkPeople user KAY_TALL1.
Nutritional Info Amount Per Serving
- Calories: 262.4
- Total Fat: 5.1 g
- Cholesterol: 26.6 mg
- Sodium: 228.0 mg
- Total Carbs: 50.2 g
- Dietary Fiber: 1.4 g
- Protein: 4.7 g
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