Cinnamon-Raisin Loaves
Fantastic to take as a hostess gift, this fragrant bread is packed with goodness and a few tasty surprises.
Ingredients
3 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
0.5 teaspoon baking powder
1.5 cups sugar
1 can (10 3/4 ounces) Campbell’s® Healthy Request® Condensed Tomato Soup
6 egg white
0.333 cup vegetable oil
1 teaspoon vanilla extract
2 small zucchini, shredded (about 2 cups)
1 cup raisins
2 teaspoons ground cinnamon
1 teaspoon baking soda
0.5 teaspoon baking powder
1.5 cups sugar
1 can (10 3/4 ounces) Campbell’s® Healthy Request® Condensed Tomato Soup
6 egg white
0.333 cup vegetable oil
1 teaspoon vanilla extract
2 small zucchini, shredded (about 2 cups)
1 cup raisins
Instructions
Heat the oven to 350°F. Spray 2 (8 1/2 x 4 1/2-inch) loaf pans with vegetable cooking spray.
Stir the flour, cinnamon, baking soda and baking powder in a large bowl.
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.
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.
Stir the flour, cinnamon, baking soda and baking powder in a large bowl.
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.
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.
Cinnamon-Raisin Loaves
Fantastic to take as a hostess gift, this fragrant bread is packed with goodness and a few tasty surprises.
Directions
Print
Heat the oven to 350°F. Spray 2 (8 1/2 x 4 1/2-inch) loaf pans with vegetable cooking spray.Stir the flour, cinnamon, baking soda and baking powder in a large bowl.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.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.
Ingredients
3 cups all-purpose flour2 teaspoons ground cinnamon1 teaspoon baking soda0.5 teaspoon baking powder1.5 cups sugar1 can (10 3/4 ounces) Campbell’s® Healthy Request® Condensed Tomato Soup6 egg white0.333 cup vegetable oil1 teaspoon vanilla extract2 small zucchini, shredded (about 2 cups)1 cup raisins
Confectioners' Sugar Frosting
This is a simple and foolproof frosting th...
Chocolate Raspberry Mousse Tartlets...
Muffin-shaped tartlets of puff pastry are...
Puff Pastry Chocolatines
Warm puff pastry rolls filled with lusciou...
Scalloped Apple Bake
Take a walk on the sweet side with this fl...