Pumpkin Bread *not low fat or calorie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 32
Ingredients
3 c. sugar1 c. veg oil4 lg. eggs1 can (15oz) of pumpkin (or about 1 lb of fresh pureed pumpkin)3 1/2 c. All-purpose flour2 teaspoons baking soda2 teaspoons salt1 teaspoon ground cinnamon1 teaspoon ground allspice1 teaspoon ground nutmeg1/2 teaspoon ground cloves2/3 c. of wate
Beat sugar, oil, eggs, and pumpkin at low speed with mixer. In another bowl combine all dry ingredients and add to pumpkin mixture about 1/3 at a time, mixing with wooden spoon or spatula. (Don't use the mixer for that part, not only does it make a mess, but it makes the bread too cake-like). Add the 2/3 c. of water, stir until combined.
Pour in to two 9x5 buttered and floured loafpans. I sprinkle cinnamon and sugar on the top of each loaf, makes for a nice crunch!
Bake at 350 for 1h and 15 minutes (give or take 5 minutes) or until a knife inserted in center comes out clean. Cool in pans for 10 minutes. Run a knife around the edge of each loaf and tip over when completely cool.
Slice and enjoy! It freezes well for up to a month
Number of Servings: 32
Recipe submitted by SparkPeople user MADTOWNUSA12.
Pour in to two 9x5 buttered and floured loafpans. I sprinkle cinnamon and sugar on the top of each loaf, makes for a nice crunch!
Bake at 350 for 1h and 15 minutes (give or take 5 minutes) or until a knife inserted in center comes out clean. Cool in pans for 10 minutes. Run a knife around the edge of each loaf and tip over when completely cool.
Slice and enjoy! It freezes well for up to a month
Number of Servings: 32
Recipe submitted by SparkPeople user MADTOWNUSA12.
Nutritional Info Amount Per Serving
- Calories: 197.8
- Total Fat: 7.8 g
- Cholesterol: 21.3 mg
- Sodium: 227.3 mg
- Total Carbs: 30.5 g
- Dietary Fiber: 1.8 g
- Protein: 1.7 g
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