Quick Pumpkin BreadSubmitted by: HEARSEQUEEN
IntroductionI make this every year from the first of October to Christmas and the calorie number on here is wrong; it is not as high as the computer says it is. I make this every year from the first of October to Christmas and the calorie number on here is wrong; it is not as high as the computer says it is.
3 1/2 Cups all- purpose Flour
2 tsp. Baking soda
1 1/2 tsp. Salt
2 tsp. Cinnamon
2 tsp. Nutmeg
3 cups Sugar
4 eggs, beaten
2 cups of fresh or canned Pumpkin
1/2 cup Water
1 cup Vegetable Oil
1 cup Chopped Pecans
1. Combine flour, soda, salt, cinnamon, nutmeg, and sugar in a large mixing bowl.
2. Add eggs, water, oil, and pumpkin. stir until blended.
3. Add nuts and mix well
4. Pour into two (2) 9X5" loaf tins.
5. Bake for one hour. Cool slightly and take out of tims to let cool on a rack.
**This tast better if you wrap, refigerate it and wait a day to eat it. It keeps well in the refrigerator and can be frozen.
Makes 2 loafs
Number of Servings: 14
Recipe submitted by SparkPeople user HEARSEQUEEN.
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Sounds tasty! I plan to make this with half white and wheat flour, substituting 1/2 the oil for applesauce and maybe not so much sugar. - 11/25/08
Reply from HEARSEQUEEN (11/25/08)
That sounds good. let me know how it is. Also you can use Splenda instead of real surgar and that is good too.
Hearsequeen - edit the number of servings and it will fix the nutritional information. - 10/29/08
Reply from HEARSEQUEEN (11/20/08)
I changed the serving size. I hope it is right now, lol. Thanks.
You should fix the calorie count! - 9/29/08
Reply from HEARSEQUEEN (10/5/08)
Yeah, I know. I tryied to fix it but it keeps bring up that same count.