Very Moist Pumpkin Bread
563
It sunk in the middle but that could have been due to my lack in baking skills. It was very moist and had a wonderful flavor.WOW, Big hit at holiday party!
Ingredients
| 1 | cup |
butter
softened |
|
| 1 ½ | teaspoons |
nutmeg
ground |
|
| 1 ½ | teaspoons |
cloves, ground
|
|
| 1 ½ | teaspoons |
cinnamon
|
|
| 1 ½ | teaspoons |
baking soda
|
|
| 1 | tablespoon |
baking powder
|
|
| 3 | cups |
all-purpose flour
|
|
| 3 | large |
eggs
|
|
| 3 | cups |
sugar
|
|
| 16 | ounces |
canne pumpkin purée
solid |
Directions
In a mixing bowl, cream butter and sugar. Add eggs; mix well. Combine dry ingredients; stir into creamed mixture just until moistened. Stir in pumpkin.
Pour into two greased 9-in. x 5-in. x 3-in. loaf pans. Bake at 350℉ (180℃) F for 1 hour or until bread tests done. Let cool, serve warm or at room temperature.
Nutrition Facts
Serving Size 77g (2.7 oz)Amount per Serving
Calories 23832% of calories from fat
% Daily Value *
Total Fat 9g
13%
Saturated Fat 5g
26%
Trans Fat
0g
Cholesterol 47mg
16%
Sodium 99mg
4%
Total Carbohydrate
13g
13%
Dietary Fiber 1g
5%
Sugars g
Protein
5g
Vitamin A 68%
•
Vitamin C 2%
Calcium 3%
•
Iron 7%
* based on a 2,000 calorie diet
How is this calculated?
