Campbell's Cinnamon Raisan Bread (halved)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Campbell's Cinnamon Raisan Bread (halved) calories by ingredient
Introduction
This is a great bread. It's also wonderful for fall because it is cinnamon raisan, and because of the tomato soup it's kind of dark and heavy like a pumpkin bread. (Don't worry, you can't taste the tomato soup!)In this recipe, I halved the original recipe to make 1 loaf, and I made minor adjustments to the ingredients. Also, I changed the serving size. Realistically, in my family one serving is about 1/8 of the loaf or 1 thick slice.
Original Recipe Available at... http://www.campbellkitchen.com/RecipeDetai
l.aspx?ab=A&recipeSource=search&recipe
ID=24342&page=0&index=3&SearchText=cin
namon%20raisin%20bread&advSearchParams
=&LastIndex=false&baynote_bnrank=4&baynote_irrank=1 This is a great bread. It's also wonderful for fall because it is cinnamon raisan, and because of the tomato soup it's kind of dark and heavy like a pumpkin bread. (Don't worry, you can't taste the tomato soup!)
In this recipe, I halved the original recipe to make 1 loaf, and I made minor adjustments to the ingredients. Also, I changed the serving size. Realistically, in my family one serving is about 1/8 of the loaf or 1 thick slice.
Original Recipe Available at... http://www.campbellkitchen.com/RecipeDetai
l.aspx?ab=A&recipeSource=search&recipe
ID=24342&page=0&index=3&SearchText=cin
namon%20raisin%20bread&advSearchParams
=&LastIndex=false&baynote_bnrank=4&baynote_irrank=1
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 egg
1 egg white
1/6 cup vegetable oil
1/2 teaspoon vanilla extract
1 small zucchini, shredded (about 1 cup)
1/2 cup raisins
Directions
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.