Pumpkin Bread I

11 Reviews

“A pumpkin bread that may be used to make stuffing or try it toasted with butter.” - by Ibby

Ingredients

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

Hide Checklist

Adjust Servings

Adjust

Metric US

Original recipe yields 2 loaves

Directions

Butter two 9x5 inch loaf pans. Preheat oven to 350 degrees (175 degrees C). Place oven rack in lower 1/3 of oven.
In a large bowl, combine the white flour, whole wheat flour, sugar, baking powder and baking soda. Mix well.
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.
Divide mixture between 2 pans. Bake until golden and cake tester comes out clean, about 45 minutes. Invert onto racks and cool.

Nutrition

Amount Per Serving (20 total)

Calories
276 cal
14%

Fat
10.6 g
16%

Carbs
42.1 g
14%

Based on a 2,000 calorie diet

Share It

Reviews (11)

Rate This Recipe

GUSTAFSON

Nov. 4, 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, ging..." See moreer, or nutmeg, and possibly cloves and vanilla. w/o these this bread will be very bland."

Renee

Nov. 4, 2002

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

theblairjrs

Dec. 4, 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. ..." See moreBut for the stuffing it was wonderful."

More Reviews