Pumpkin Bread I

Pumpkin Bread I

11
Ibby 1

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

Ingredients

{{adjustedServings}} servings 276 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 276 kcal
  • 14%
  • Fat:
  • 10.6 g
  • 16%
  • Carbs:
  • 42.1g
  • 14%
  • Protein:
  • 4.8 g
  • 10%
  • Cholesterol:
  • 62 mg
  • 21%
  • Sodium:
  • 512 mg
  • 20%

Based on a 2,000 calorie diet

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Directions

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

Footnotes

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

11
  1. 13 Ratings

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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...

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

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 fl...