Pumpkin bread
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 48
Ingredients
1 cup vegetable oil3 cups sugar4 eggs - using Ener-g egg replacer if desired3 1/3 cups sifted flour - half whole wheat, half white2 teaspoons baking soda1 ½ teaspoons salt3 teaspoons ground nutmeg3 teaspoons ground cinnamon2 cups canned pumpkin2/3 cup waterNuts (optional)
Makes 2 bundt pans, or 48 miniature bundt pans (so adorable if you can find the pans!)
1. Grease and flour pans… if they are non-stick, spraying them with Pam is sufficient, though older pans should be floured.
2. Set oven at 350 degrees.
3. Sift flour, soda, salt, nutmeg and cinnamon together in medium bowl and set aside.
4. Using electric mixer, mix together sugar and eggs in large mixing bowl.
5. Add pumpkin and blend thoroughly.
6. Add water gradually and mix thoroughly.
7. Beginning with flour mixture, add alternately with vegetable oil until all are thoroughly blended together.
8. Add nuts if desired…
9. Pour into greased bundt or loaf pans.
10. Bake for at least 45 minutes to 1 hour 20 minutes. Cakes are done when toothpick comes out clean from the center.
11. Cool on racks. After half an hour, turn the pans over onto the cooling racks to remove from the pans.
12. After the cakes are cool, drizzle with vanilla icing or sprinkle with powdered sugar.
Number of Servings: 48
Recipe submitted by SparkPeople user MLHENDRICKSON.
1. Grease and flour pans… if they are non-stick, spraying them with Pam is sufficient, though older pans should be floured.
2. Set oven at 350 degrees.
3. Sift flour, soda, salt, nutmeg and cinnamon together in medium bowl and set aside.
4. Using electric mixer, mix together sugar and eggs in large mixing bowl.
5. Add pumpkin and blend thoroughly.
6. Add water gradually and mix thoroughly.
7. Beginning with flour mixture, add alternately with vegetable oil until all are thoroughly blended together.
8. Add nuts if desired…
9. Pour into greased bundt or loaf pans.
10. Bake for at least 45 minutes to 1 hour 20 minutes. Cakes are done when toothpick comes out clean from the center.
11. Cool on racks. After half an hour, turn the pans over onto the cooling racks to remove from the pans.
12. After the cakes are cool, drizzle with vanilla icing or sprinkle with powdered sugar.
Number of Servings: 48
Recipe submitted by SparkPeople user MLHENDRICKSON.
Nutritional Info Amount Per Serving
- Calories: 129.8
- Total Fat: 5.3 g
- Cholesterol: 17.7 mg
- Sodium: 131.2 mg
- Total Carbs: 20.0 g
- Dietary Fiber: 0.9 g
- Protein: 1.6 g
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