Pumpkin Bread

4.7
(482)

This bread actually tastes better after being frozen. I make a dozen batches in September and give them as Christmas gifts.

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Prep Time:
30 mins
Cook Time:
1 hrs 30 mins
Total Time:
2 hrs
Servings:
20
Yield:
2 loaves

Ingredients

  • 3 ½ cups all-purpose flour

  • 2 teaspoons baking soda

  • 2 teaspoons salt

  • 1 teaspoon baking powder

  • 1 teaspoon ground nutmeg

  • 1 teaspoon ground allspice

  • 1 teaspoon ground cinnamon

  • ½ teaspoon ground cloves

  • 3 cups white sugar

  • 1 cup canola oil

  • 4 eggs, beaten

  • 2 cups solid pack pumpkin puree

  • cup water

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease two loaf pans.

  2. In a medium mixing bowl, combine flour, baking soda, salt, baking powder, nutmeg, allspice, cinnamon and cloves.

  3. In a large bowl with an electric mixer, blend sugar, oil and eggs. Stir in pumpkin. Slowly blend the flour mixture into pumpkin mixture. While blending the mixture add water incrementally. Pour the batter into two prepared loaf pans.

  4. Bake in a preheated 350 degrees F (175 degrees C) oven for 90 minutes. Let cool for 10 minutes before removing from the pans.

Nutrition Facts (per serving)

319 Calories
13g Fat
49g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 20
Calories 319
% Daily Value *
Total Fat 13g 16%
Saturated Fat 1g 6%
Cholesterol 37mg 12%
Sodium 450mg 20%
Total Carbohydrate 49g 18%
Dietary Fiber 1g 5%
Total Sugars 31g
Protein 4g
Vitamin C 1mg 6%
Calcium 28mg 2%
Iron 2mg 9%
Potassium 91mg 2%

* 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.

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