One Pan Pumpkin Bread with Cinnamon Cream

Preparation:  10 min. Cooking: 55 min. Total: 65 min.
Recipe photo
  • 2 3/4 Fl Oz vegetable oil
  • 1 Cup canned pumpkin
  • 3 eggs
  • 2 1/4 Cup buttermilk baking mix
  • 1 1/4 Cup sugar
  • 1/2 Cup raisins
  • 1 Cup heavy cream
  • 4 Tbsp confectioner's sugar
  • 1/4 tsp ground cinnamon
Preheat oven to 350 ℉. Combine all ingredients, except raisins, in a generously greased (bottom only) 9x5 inch loaf pan. Stir with a fork until moistened. Beat vigorously 1 minute. Stir in raisins. Bake 45-55 minutes, or until a wooden toothpick inserted in center comes out clean. Let cool for 5 minutes. Run a knife or metal spatula around sides of loaf, pressing gently to loosen. Remove from pan.

For the Cinnamon Cream
:
In a medium bowl, beat cream at medium-high speed with an electric mixer until thickened. Gradually beat in confectioners' sugar and cinnamon, beating until stuff peaks form. Cover and chill.
Calories
340 Cal
Fat
16 g
Carbs
46 g
Protein
4.2 g
Fiber
1.6 g
Sugar
27 g
Cholesterol
68 mg
Sodium
360 mg


Nutrients

Fiber     1.6 g
Fat     16 g
Sugar     27 g
Carbs     46 g
Protein     4.2 g
Calories     340 Cal

Fats

Fat, Poly     5.6 g
Fat, Mono     4.8 g
Fat, Sat     4.2 g
Fat, Trans     0.1 g
Fat, Percent     42 %

Vitamins

Vitamin, K     6.2 mcg     5.2 %
Vitamin, A     3400 IU     110 %
Vitamin, B12     0.2 mcg     9.5 %
Niacin     1.3 mg     7.9 %
Riboflavin     0.2 mg     16 %
Vitamin, C     1.4 mg     1.6 %
Vitamin, D     10 IU     1.7 %
Vitamin, B6     0.1 mg     4 %
Vitamin, E     2.7 mg     18 %
Panto, Acid     0.5 mg     9.5 %
Choline     35 mg     6.4 %
Thiamin     0.2 mg     13 %

Minerals

Calcium     69 mcg     6.9 %
Phosphorus     180 mg     26 %
Magnesium     15 mg     3.7 %
Copper     0.1 mcg     9.2 %
Fluoride     1.2 mcg     31 %
Zinc     0.4 mg     3.4 %
Cholesterol     68 mg     0.1 %
Sodium     360 mg     24 %
Selenium     5.5 mcg     10 %
Manganese     0.2 mg     2.2 %
Potassium     170 mg     3.6 %
Iron     1.3 mg     17 %