Yield: 100 portions (4 loaves)
Each Portion: 1 slice
Pan Size: 16 x 4-1/2 x 4-1/8 loaf type pan
Temperature: 350F Oven
| Ingredients | Weights | Measure |
| Flour, wheat, general purpose | 1-1/2 lb | 6 cups |
| Flour, wheat, whole grain | 1-3/4 lb | 6 cups |
| Sugar, granulated | 2 lb | 4 cups |
| Baking powder | 2-1/4 ounces | 5-1/2 tablespoons |
| Salt | 3/4 ounce | 1-1/3 tablespoons |
| Cinnamon, ground | 2/3 ounce | 2-2/3 tablespoon |
| Nutmeg, ground | 1 ounce | 2 tablespoons |
| Egg substitute, thawed | 1 lb | 2 cups |
| Milk, nonfat, dry | 3-1/4 ounces | 3/4 cup |
| Water | 1-7/8 lb | 3-3/4 cups |
| Pumpkin, canned | 3 lb | 1 quart |
| Oil, canola | 1 lb | 1 pint |
| Raisins, seedless | 1-1/4 lb | 1 quart |
- Combine all purpose flour, whole-wheat flour, sugar, baking powder, salt, cinnamon, and nutmeg, set aside.
- Thaw egg substitute under constant refrigeration at unit temperature of 41 F. or lower.
Reconstitute milk. In a mixer bowl combine milk, pumpkin, oil and egg substitute, mix on low
speed until blended. - Add flour mixture to mixer bowl, mix on low speed until dry ingredients are moistened, fold in raisins. Do not over mix.
- Fill well-greased muffin tins 2/3 full (1 No. 16 scoop).
- Bake 400F. 15 to 20 minutes or until lightly browned.