Pumpkin Stuffing Bread

Name: Pumpkin Stuffing Bread
Yield: 2 loaves
Ingredients: 2 ½ cups all-purpose flour; 2 cups whole wheat flour; 2 cups white sugar; 1 tablespoon baking powder; 2 teaspoons baking soda; 4 large eggs eggs, beaten; 2 cups pumpkin puree; 2 teaspoons salt; 1 cup butter, softened

Rating: 3.85 stars

13 Ratings
16 Reviews
4 Photos

A pumpkin bread that may be used to make stuffing or try it toasted with butter.

By Ibby

Gallery

Recipe Summary test

Servings:

Yield:

2 loaves

Nutrition Info

Ingredients

Original recipe yields 20 servings

The ingredient list now reflects the servings specified

2 ½ cups all-purpose flour
2 cups whole wheat flour
2 cups white sugar
1 tablespoon baking powder
2 teaspoons baking soda
4 large eggs eggs, beaten
2 cups pumpkin puree
2 teaspoons salt
1 cup butter, softened

Directions

Step 1
Butter two 9x5 inch loaf pans. Preheat oven to 350 degrees (175 degrees C). Place oven rack in lower 1/3 of oven.

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Step 2
In a large bowl, combine the white flour, whole wheat flour, sugar, baking powder and baking soda. Mix well.
Step 3
In a separate bowl, combine the pumpkin, eggs and salt. Add to flour mixture and blend in softened butter or margarine one tablespoon at a time.
Step 4
Divide mixture between 2 pans. Bake until golden and cake tester comes out clean, about 45 minutes. Invert onto racks and cool.

Cook's Note

This is the recipe I use for the pumpkin bread in the recipe for Ibby's Pumpkin Mushroom Stuffing.

Nutrition Facts

Per Serving:

276 calories; protein 4.8g; carbohydrates 42.1g; fat 10.6g; cholesterol 61.6mg; sodium 512.1mg. Full Nutrition

Reviews (16)

Most helpful positive review

theblairjrs

12/04/2007

I made this for Ibby's Pumpkin Mushroom Stuffing and it was perfect for that. However if I was just having it for a pumpkin bread I've had better. I added extra cinnamon and it still lacked flavor. But for the stuffing it was wonderful. Read More

Helpful

(9)

Most helpful critical review

GUSTAFSON

11/04/2002

please dont make this...there are much better pumpkin bread recipes on this site...but if you do not heed my warning and decide to make it...please at least add a teaspoon or so each of cinnamon ginger or nutmeg and possibly cloves and vanilla. w/o these this bread will be very bland. Read More

Helpful

(28)

13 Ratings

5 star values: 5
4 star values: 4
3 star values: 2
2 star values: 1
1 star values: 1

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

GUSTAFSON

11/04/2002

Helpful

(28)

theblairjrs

12/04/2007

Helpful

(9)

Renee

11/04/2002

It was a little dry even with custard spooned on top. However I think it would be wonderful in a dressing/stuffing. Read More

Helpful

(9)

Nancy Murray

12/28/2006

greatly enjoyed by all the family and friends. I think I have started a new tradition in our family this year. I was even able to use splenda so my diabetic husband could enjoy some of it. Read More

Helpful

(4)

Andrea Grotts

11/02/2009

This was the best pumpkin bread recipe I have ever baked!! I baked up two loaves to have as dessert for our annual Oktoberfest. It went so fast and so many asked for the recipe that I made 4 batches 8 loaves to give away at Christmas! A big hit! And the real beauty I didn't change a thing! Read More

Helpful

(3)

AshleyRenee

11/03/2007

I really do love this bread.... All you have to do is add spices as you like... I made it and it was really good. It was a healthy dessert and snack choice. Read More

Helpful

(3)

COOKINGBLONDE

01/23/2004

I love this bread but more importantly my kids love this bread Read More

Helpful

(2)

cmbos

11/06/2008

For me it turned out fairly dry and too much nutmeg. Next time I would stick to just cinnamon. Read More

Helpful

(2)

korrynne

08/01/2011

I made this but changed it up quite a bit by adding 1/2 tsp cinnamon 1 tsp pumpkin pie spice 1 tsp vanilla 1 cup dark chocolate chips and 1 cup walnuts. It was very tasty (maybe due to the additions?) but was definitely a bit too dry. If I try it again I would half the recipe but keep the full 2 cups of pumpkin. Read More

Helpful

(1)

More Reviews

Back to Pumpkin Stuffing Bread

All Reviews for Pumpkin Stuffing Bread

- of Reviews

Pumpkin Stuffing Bread

Servings Per Recipe: 20
Calories: 275.9

% Daily Value *

protein: 10 %

carbohydrates: 14 %

dietary fiber: 9 %

sugars:

fat: 16 %

saturated fat: 31 %

cholesterol: 21 %

vitamin a iu: 31 %

niacin equivalents: 22 %

vitamin b6: 5 %

vitamin c: 2 %

folate: 10 %

calcium: 6 %

iron: 9 %

magnesium: 9 %

potassium: 4 %

sodium: 21 %

thiamin: 19 %

calories from fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for Photos of Pumpkin Stuffing Bread

1 of 16

All Reviews

GUSTAFSON

11/04/2002

Helpful

(28)

theblairjrs

12/04/2007

Helpful

(9)

Renee

11/04/2002

It was a little dry even with custard spooned on top. However I think it would be wonderful in a dressing/stuffing.

Helpful

(9)

Nancy Murray

12/28/2006

greatly enjoyed by all the family and friends. I think I have started a new tradition in our family this year. I was even able to use splenda so my diabetic husband could enjoy some of it.

Helpful

(4)

Andrea Grotts

11/02/2009

Helpful

(3)

AshleyRenee

11/03/2007

I really do love this bread.... All you have to do is add spices as you like... I made it and it was really good. It was a healthy dessert and snack choice.

Helpful

(3)

COOKINGBLONDE

01/23/2004

I love this bread but more importantly my kids love this bread

Helpful

(2)

cmbos