Pumpkin Bread

Pumpkin Bread

303
SUE CASE 5

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

Ingredients

2 h {{adjustedServings}} servings 319 cals
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Original recipe yields 20 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 319 kcal
  • 16%
  • Fat:
  • 12.6 g
  • 19%
  • Carbs:
  • 49.1g
  • 16%
  • Protein:
  • 3.8 g
  • 8%
  • Cholesterol:
  • 37 mg
  • 12%
  • Sodium:
  • 450 mg
  • 18%

Based on a 2,000 calorie diet

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Directions

  • Prep

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  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.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews

303
  1. 359 Ratings

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Wow! Delicious! This recipe was easy to make into a healthy recipe! I used applesause instead oil, whole wheat instead of white for 3 cups of the flour & ground flax meal for the other 1/2 cup f...

I LOVE this recipe!! It has always come out perfect and my family devours it!! I bought a 3-pk of aluminum loaf pans (8" X 3 7/8") and filled them 3/4 of the way. It leaves a bit extra to make a...

This was spectacular. I am definately going to make this again & I may try some of the variations that others have suggested as well. I am especially intrigued at the thought of replacing the oi...