Pumpkin Bread

1-1/2 cups all-purpose flour
1 tsp. baking soda
1 tsp. pumpkin pie spice
1/4 tsp. baking powder
1/2 tsp. salt
1/3 cup chopped pecans, toasted
1/3 cup raisins or currants
1/4 cup butter, softened
1 cup sugar
3 EGGS
1 cup canned pumpkin
1/4 cup orange juice
1/2 tsp. vanilla

1. HEAT oven to 350°F. COAT bottom and sides of 9 x5x3-inch loaf pan with cooking spray.
2. COMBINE flour, baking soda, pumpkin pie spice, baking powder and salt into medium bowl; set aside. TOSS 1 flour tablespoon mixture with pecans and raisins.
3. BEAT butter and sugar in mixer bowl on medium speed until light and fluffy. BEAT in eggs, pumpkin, orange juice and vanilla. Reduce speed to low. ADD dry ingredients; beat until blended. STIR IN pecan and currants.
4. POUR batter into prepared pan. BAKE in 350°F oven until bread begin to pull away from sides of pan and wooden pick inserted in center comes out clean, 60 to 70 minutes. COOL on wire rack. LOOSEN bread from sides of pans with thin knife. Gently SHAKE bread out of pan onto rack.

Nutrition information per serving (1/8 of recipe): 328 calories; 11 g total fat; 5 g saturated fat; 2 g polyunsaturated fat; 4 g monounsaturated fat; 85 mg cholesterol; 417 mg sodium; 53 g carbohydrate; 2 g dietary fiber; 6 g protein; 5,051.2 IU Vitamin A; 19.6 IU Vitamin D; 58.5 mcg folate; 43.5 mg calcium; 2.2 mg iron; 57.0 mg choline.

This recipe is an excellent source of Vitamin A, and a good source protein, folate, choline, and iron.