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Harvest Pumpkin Bread

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Submitted by gmontgomery

YIELD

servings

PREP

30 min

COOK

60 min

READY

90 min

Ingredients

½ 118
CUP ML BUTTER
or margarine, softened
1 237
CUP ML BROWN SUGAR
firmly packed *
2 2
LARGE LARGE EGGS
2 473
2 1E+1
TEASPOONS ML BAKING POWDER
¼ 1.3
TEASPOON ML BAKING SODA
½ 2.5
TEASPOON ML SALT
2 1E+1
TEASPOONS ML PUMPKIN PIE SPICE
1 237
CUP ML PUMPKIN
mashed cooked
½ 118
CUP ML PECANS
chopped, toasted
1 5
TEASPOON ML VANILLA EXTRACT
Peachy cream cheese spread
8 231.2
OUNCES ML/G CREAM CHEESE
softened
79
CUP ML PEACH PRESERVES *
¼ 1.3
TEASPOON ML GINGER
ground

Directions

Beat butter at medium speed with an electric mixer until creamy; gradually add brown sugar, beating well.

Add eggs, 1 at a time, beating until blended after each addition.

Combine flour and next 4 ingredients; add to butter mixture alternately with pumpkin, beginning and ending with flour mixture.

Beat at low speed after each addition, just until dry ingredients are moistened.

Stir chopped pecans and vanilla into batter.

Spoon into a greased 8½ - x 8½-inch loafpan.

Bake at 350℉ (180℃) F for 1 hour or until a wooden pick inserted in center comes out clean.

Cool in pan on a wire rack 10 minutes; remove from pan, and cool on wire rack.

Slice and serve with Peachy Cream Cheese Spread.

Peachy Cream Cheese Spread: Beat all ingredients at low speed with an electric mixer until blended.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 252g (8.9 oz)
Amount per Serving
Calories 788 64% from fat
 % Daily Value *
Total Fat 56g 87%
Saturated Fat 29g 146%
Trans Fat 0g
Cholesterol 231mg 77%
Sodium 705mg 29%
Total Carbohydrate 19g 19%
Dietary Fiber 5g 19%
Sugars g
Protein 32g
Vitamin A 223% Vitamin C 5%
Calcium 15% Iron 30%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 
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