Autumn Pumpkin Bread
43
Quick to make pumpkin bread; yield 2 loaves
Ingredients
| 10 | ounces |
pumpkin
pureed, canned |
|
| 2 | large |
eggs
|
|
| ⅔ | cup |
vegetable oil
|
|
| ½ | cup |
water
|
|
| 1 | cup |
sugar
|
|
| 1 | cup |
brown sugar
(just shy of a full cup) |
* |
| 2 ½ | cups |
all-purpose flour
|
|
| 1 ½ | teaspoon |
baking soda
|
|
| 1 | teaspoon |
salt
|
|
| ½ | teaspoon |
cinnamon
|
|
| ½ | teaspoon |
nutmeg
|
|
| ½ | teaspoon |
ginger
ground |
* |
| ½ | teaspoon |
cloves
ground |
|
| 1 | x |
chocolate chips
as needed |
* |
| 1 | x |
cranberries, dried
as needed |
* |
| 1 | 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.
Nutrition Facts
Serving Size 99g (3.5 oz)Amount per Serving
Calories 34542% of calories 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?
