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Kathleen's Fantastic Pumpkin Bread

Kathleen's Fantastic Pumpkin Bread

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Submitted by schawanna

Kathleen’s Fantastic Pumpkin Bread recipe

YIELD

24 servings

PREP

15 min

COOK

75 min

READY

90 min

Ingredients

1 237
CUP ML SUGAR
white
1 237
CUP ML BROWN SUGAR
dark *
1 ¼ 6.3
TEASPOONS ML SALT
3 15
TEASPOONS ML BAKING SODA
1 5
TEASPOON ML CINNAMON
1 5
TEASPOON ML NUTMEG
½ 2.5
TEASPOON ML CLOVES
ground
2 3E+1
TABLESPOONS ML MOLASSES
dark
1 237
CUP ML VEGETABLE OIL
4 4
LARGE LARGE EGGS
158
CUP ML WATER
2 473
CUPS ML PUMPKIN
freshly cooked or canned
3 ½ 828
CUPS ML ALL-PURPOSE FLOUR
sifted
1 237
CUP ML WALNUTS
or pecan
1 237
CUP ML RAISINS, SEEDLESS
optional

Directions

Combine all ingredients and mix vigorously.

Divide batter into 3 8½ X 4½ inch greased and floured Loaf Pans.

In a pre-heated oven, bake at 350℉ (180℃) for 1 to 1½ hours until a toothpick inserted, comes out clean.

Let bread cool in pans on wire rack.

Freezes beautifully.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 85g (3.0 oz)
Amount per Serving
Calories 1521 47% from fat
 % Daily Value *
Total Fat 80g 123%
Saturated Fat 10g 51%
Trans Fat 0g
Cholesterol 212mg 71%
Sodium 1236mg 52%
Total Carbohydrate 61g 61%
Dietary Fiber 10g 42%
Sugars g
Protein 55g
Vitamin A 386% Vitamin C 11%
Calcium 14% Iron 56%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 
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