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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 322.4
  • Total Fat: 10.7 g
  • Cholesterol: 23.1 mg
  • Sodium: 577.2 mg
  • Total Carbs: 56.1 g
  • Dietary Fiber: 2.9 g
  • Protein: 6.6 g

View full nutritional breakdown of Pumpkin Bread calories by ingredient
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Pumpkin Bread

Submitted by: PATTK1220

Introduction

I've been making this bread for many years. The inspirational recipe was Applesauce Raisin Bread in the Sunset Cook Book of Breads (1975). A friend and I thought pumpkin would be even better than applesauce. I've been making this bread for many years. The inspirational recipe was Applesauce Raisin Bread in the Sunset Cook Book of Breads (1975). A friend and I thought pumpkin would be even better than applesauce.
Number of Servings: 8

Ingredients

    1 large egg, slightly beaten
    1 cup solid pack pumpkin
    1/4 cup unsalted butter, melted
    1/2 cup granulated sugar
    1/4 cup brown sugar, firmly packed
    2 cups unsifted all purpose flour
    2 tsp baking powder
    3/4 tsp salt
    1/2 tsp baking soda
    1 tsp ground cinnamon
    1/2 tsp ground cinnamon
    1/4 tsp ground cloves
    1/2 cup raisins (golden are best)
    1 cup coarsely chopped walnuts or pecans

Directions

Preheat oven to 350 degrees. Grease 9" x 5" loaf pan or a 1 quart fluted tube pan.

In a bowl, combine egg, pumpkin, melted butter, granulated sugar, and brown sugar; blend well.

In a separate bowl combine flour, baking powder, salt, baking soda, and spices. Stir gently with whisk to combine.

Add dry ingredients to wet. Stir until smooth. Gently stir in raisins and nuts.

Pour batter into well-greased 5" x 9" loaf pan or 1 quart fluted tube pan.

Bake at 350 degrees for 1 hour.

Cool, and frost with light powdered sugar frosting if you desire. Some prefer to dust the loaves with powdered sugar. Others prefer no added sugar.

This bread slices best the day after baking.

Serving Size: Makes 1 large loaf





TAGS:  Snacks |

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