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Whole Grain Pumpkin Bread

Whole Grain Pumpkin Bread

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Submitted by Karen777

Whole Grain Pumpkin Bread recipe

YIELD

24 servings

PREP

20 min

COOK

1 hrs

READY

1 hrs

Ingredients

1 237
½ 118
CUP ML MOLASSES
2 2
LARGE LARGE EGGS
well beaten
16 462.4
OUNCES ML/G CANNED PUMPKIN PURÉE
2 473
½ 118
79
CUP ML BRAN
wheat
79
CUP ML BRAN
79
CUP ML WHEAT GERM
2 1E+1
TEASPOONS ML BAKING SODA
2 1E+1
TEASPOONS ML CINNAMON
1 5
TEASPOON ML CLOVES
1 5
TEASPOON ML NUTMEG
½ 2.5
TEASPOON ML SALT
¼ 59
CUP ML PECANS
chopped
¼ 59
CUP ML RAISINS, SEEDLESS
optional *

Directions

Preheat oven to 375℉ (190℃).

Grease 2 loaf pans. Beat oil, brown sugar, and molasses until well blended.

Blend in egg and pumpkin.

Stir flours, brans, wheat germ, soda, cinnamon, cloves, nutmeg, and salt into mixture just until moistened.

Fold in nuts and raisins if using. Fill pans and bake about 1 hour, until pick comes out clean.

Cool on rack. Better if served the day after cooking.

* not incl. in nutrient facts Arrow up button

Comments


Susan

Your instructions list oil but it is not in the ingredients. How much oil do you use? Thanks!

 

 

Nutrition Facts

Serving Size 50g (1.8 oz)
Amount per Serving
Calories 594 16% from fat
 % Daily Value *
Total Fat 11g 16%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 106mg 35%
Sodium 630mg 26%
Total Carbohydrate 39g 39%
Dietary Fiber 13g 52%
Sugars g
Protein 36g
Vitamin A 376% Vitamin C 10%
Calcium 18% Iron 54%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 
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