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Very Moist Pumpkin Bread

 
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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!

Yield

24

servings

Prep

10

min

Cook

65

min

Ready

75

min

 

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.

 

* not incl. in nutrient facts

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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?

 

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