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Recipe: Cinnamon-Raisin Loaves (zucchini bread using tomato soup, Campbell's recipe)

Breads - Muffins, Quick Breads
CINNAMON-RAISIN LOAVES

3 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon baking powder
1 1/2 cups sugar
1 (10 3/4 ounce) can Campbell's Healthy Request Condensed Tomato Soup
6 egg whites
1/3 cup vegetable oil
1 teaspoon vanilla extract
2 small zucchini, shredded (about 2 cups)
1 cup raisins

Preheat oven to 350 degrees F. Spray two (8 1/2 x 4 1/2-inch) loaf pans with cooking spray. Set aside.

Mix flour, cinnamon, baking soda and baking powder. Set aside.

Mix sugar, soup, egg whites, oil and vanilla. Add to flour mixture, stirring just to moisten. Fold in zucchini and raisins. Pour into prepared pans.

Bake in center of oven 55 minutes or until toothpick inserted in center comes out clean. Cool in pans on wire rack 10 minutes. Remove from pans and cool completely on rack.

Makes 2 loaves
Source: Recipe booklet: Favorite All Time Recipes - Campbell's Celebration, Campbell Soup Company, 1998
MsgID: 0224511
Shared by: Betsy at Recipelink.com
Board: All Baking at Recipelink.com
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