“Fantastic to take as a hostess gift, this fragrant bread is packed with goodness and a few tasty surprises.” - by Campbell's Kitchen
Ingredients
Adjust Servings
Original recipe yields 24 servings
Directions
- Heat the oven to 350 degrees F. Spray 2 (8 1/2 x 4 1/2-inch) loaf pans with the 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.
Nutrition
Amount Per Serving (24 total)
- Calories
- 166 cal
- 8%
- Fat
- 3.4 g
- 5%
- Carbs
- 31.5 g
- 10%
Based on a 2,000 calorie diet
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Reviews (1)
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"I cut this recipe in half to make 12 muffins. I used whole wheat flour, 1 1/2 teaspoons of homemade pumpkin pie spice, I kept the baking soda at 1 teaspoon and upped the baking powder to 1 teaspoon an..." See mored I cut the sugar down to a scant half cup. I used organic egg whites and organic zucchini. Before using the raisins, I soaked them in hot organic apple juice to plump them and drained them very well before adding it to the bread. I actually got 11 large muffins out of this recipe. This is scary-close to the tomato-soup spice bread Mom made when I was a kid. This was really super moist and flavorful. My husband REALLY loved these, eating four for breakfast and taking whatever was leftover from breakfast to work with him. This is a great way to use up pantry items you have on hand, especially the gazillion cans of tomato soup you end up buying on sale and stockpiling! Next time, I'd like to add some chopped pecans. 350* for 20 minutes was a perfect baking time for muffins."
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