CIDER PUMPKIN BREAD

1 cup firmly packed brown sugar
1 cup canned pumpkin
1/2 cup oil
1/2 cup apple cider or apple juice
1 egg
1 3/4 cups all purpose flour
1/2 cup whole wheat flour
3 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1/2 cup chopped nuts
1/2 cup raisins

Heat oven to 350 degrees F. Grease and flour bottom only of 9x5-inch loaf pan.

In large bowl, combine brown sugar, pumpkin, oil, apple cider and egg; mix well.

Lightly spoon flour into measuring cup; level off. Add all purpose flour, whole wheat flour, baking powder and cinnamon; stir just until moistened. Stir in nuts and raisins. Pour into greased and floured pan.

Bake at 350 degrees F for 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan; cool completely. Wrap tightly and store in refrigerator.

MAKE-AHEAD TIP:
This bread is best when made the day before serving it. Wrap the loaf tightly in foil and store it in the refrigerator.

RECIPE VARIATION:
For Cider Pumpkin Muffins, make this recipe in greased miniature muffin cups. Bake the muffins at 400 degrees F for 8 to 12 minutes or until a toothpick inserted in the center comes out clean.

Makes 1 (16-slice) loaf
From: Recipelink.com
Source: Recipe booklet: Casseroles and Easy Skillet Meals, Pillsbury Classic Cookbooks #200, October 1997