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Red Lion Inn Pumpkin Bread

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YIELD

2 loaves

PREP

20 min

COOK

70 min

READY

90 min

Ingredients

4 4
LARGE LARGE EGGS
2 ⅓ 552
CUPS ML SUGAR
granulated
1 237
CUP ML VEGETABLE OIL
2 473
3 7.1E+2
3.3
TEASPOON ML SALT
1 ¾ 8.8
TEASPOONS ML BAKING SODA
2 ¾ 14
TEASPOONS ML CINNAMON
3.3
TEASPOON ML NUTMEG
3.3
TEASPOON ML CLOVES
ground
1.7
TEASPOON ML ALLSPICE
1 237
CUP ML WALNUTS
chopped
79
¼ 59
CUP ML SUGAR
for topping
1 5
TEASPOON ML CINNAMON
for topping

Directions

Preheat oven to 375℉ (190℃).

Grease 2 loaf pans, 24 muffin cups, or 6 mini loaf pans.

Combine eggs, sugar, oil, and pumpkin in a large bowl.

Stir until smooth.

Sift together dry ingredients and spices.

Add to egg mixture along with walnuts and raisins.

Mix thoroughly and fill pans.

Mix cinnamon and sugar and sprinkle over loaves.

Bake large loaves for 1 hour, 10 minutes, muffins for 35 to 40 Toothpick inserted should come out clean.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 498g (17.6 oz)
Amount per Serving
Calories 1672 43% from fat
 % Daily Value *
Total Fat 79g 122%
Saturated Fat 10g 51%
Trans Fat 0g
Cholesterol 212mg 71%
Sodium 714mg 30%
Total Carbohydrate 75g 75%
Dietary Fiber 10g 40%
Sugars g
Protein 51g
Vitamin A 387% Vitamin C 11%
Calcium 13% Iron 50%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 
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