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Autumn Pumpkin Bread

Autumn Pumpkin Bread

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Quick to make pumpkin bread; yield 2 loaves

YIELD

12 servings

PREP

10 min

COOK

45 min

READY

60 min

Ingredients

10 289
OUNCES ML/G PUMPKIN
pureed, canned
2 2
LARGE LARGE EGGS
158
CUP ML VEGETABLE OIL
½ 118
CUP ML WATER
1 237
CUP ML SUGAR
1 237
CUP ML BROWN SUGAR
(just shy of a full cup) *
2 ½ 591
1 ½ 7.5
TEASPOON ML BAKING SODA
1 5
TEASPOON ML SALT
½ 2.5
TEASPOON ML CINNAMON
½ 2.5
TEASPOON ML NUTMEG
½ 2.5
TEASPOON ML GINGER
ground
½ 2.5
TEASPOON ML CLOVES
ground
1 1
X X CHOCOLATE CHIPS
as needed *
1 1
X X CRANBERRIES, DRIED
as needed *
1 1
X X NUTS
as needed *

Directions

Preheat oven to 350℉ (180℃).

Prepare two loaf pans with flour or floured spray.

Blend together pumpkin, eggs, oil, water and sugars.

In separate bowl, mix all dry ingredients.

Slowly blend dry ingredients into wet.

Gently stir in any mix-ins. Pour evenly into pans.

Bake 40 to 50 minutes until toothpick comes out clean when inserted into middle.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 99g (3.5 oz)
Amount per Serving
Calories 345 42% from fat
 % Daily Value *
Total Fat 16g 25%
Saturated Fat 2g 12%
Trans Fat 0g
Cholesterol 42mg 14%
Sodium 335mg 14%
Total Carbohydrate 16g 16%
Dietary Fiber 2g 7%
Sugars g
Protein 10g
Vitamin A 94% Vitamin C 2%
Calcium 2% Iron 12%
* based on a 2,000 calorie diet How is this calculated?
 

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