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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 195.2
  • Total Fat: 5.4 g
  • Cholesterol: 20.1 mg
  • Sodium: 294.4 mg
  • Total Carbs: 37.4 g
  • Dietary Fiber: 1.5 g
  • Protein: 3.2 g

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

Submitted by: WHOLENEWME79
Pumpkin Bread

Introduction

Really great recipe for a moist bread. Original recipe calls for 3 cups of sugar, so reduced to 2 cups (half white, half brown) and a full cup of oil. Reduced that by half by adding half a cup of pumpkin, which also helps the pumpkin flavor. The original 4 eggs have been reduced to 2, and use 2 egg whites and a quarter cup of unsweetened applesauce to substitute the other 2 eggs. The black pepper is optional, as is the pumpkin pie spice. Really great recipe for a moist bread. Original recipe calls for 3 cups of sugar, so reduced to 2 cups (half white, half brown) and a full cup of oil. Reduced that by half by adding half a cup of pumpkin, which also helps the pumpkin flavor. The original 4 eggs have been reduced to 2, and use 2 egg whites and a quarter cup of unsweetened applesauce to substitute the other 2 eggs. The black pepper is optional, as is the pumpkin pie spice.
Number of Servings: 24

Ingredients

    2 1/2 cups (one 15oz can) Pumpkin puree
    2 Egg
    1/2 Canola Oil
    1 Cup Granulated Sugar
    1 cup Brown Sugar
    3 1/2 cups Flouwhite flour
    2.5 tsp Baking Soda
    1.5 tsp Salt
    1 1/2 tsp Cinnamon
    1 1/2 tsp Nutmeg
    1/2 tsp ground clove
    1/4 tsp ground ginger
    2 tsp Pumpkin Pie spice
    1 tsp black pepper
    2 egg whites
    1/4 TreeTop "No Sugar Added" Apple Sauce

Tips

Cooking time for the quick bread is long. I usually will check at 50 minutes, but it almost always takes closer to an hour to cook through.


Directions

1.Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans.

2.In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.

3.Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

Serving Size: Makes 24 servings (3 regular loaf pans, cut into 8 pieces each)

Number of Servings: 24

Recipe submitted by SparkPeople user WHOLENEWME79.






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