Homemade Pumpkin Bread
Nutritional Info
- Servings Per Recipe: 24
- Amount Per Serving
- Calories: 211.8
- Total Fat: 5.3 g
- Cholesterol: 14.2 mg
- Sodium: 188.2 mg
- Total Carbs: 39.4 g
- Dietary Fiber: 1.7 g
- Protein: 2.4 g
View full nutritional breakdown of Homemade Pumpkin Bread calories by ingredient
Number of Servings: 24
Ingredients
-
Ingredients
3 cups all-purpose flour
1 tablespoon plus 2 teaspoons pumpkin pie spice
2 teaspoons baking soda
1 1/2 teaspoons salt
3 cups granulated sugar
1 can (15 ounces) LIBBY'SŪ 100% Pure Pumpkin
2 large eggs
1/2 cup Egg Beaters
1/2 cup vegetable oil
1/2 cup water
1/2 cup Applesauce, unsweetened
Directions
Directions
PREHEAT oven to 350° F. Grease and flour two 9 x 5-inch loaf pans.
COMBINE flour, pumpkin pie spice, baking soda and salt in large bowl. Combine sugar, pumpkin, eggs, oil and juice in large mixer bowl; beat until just blended. Add pumpkin mixture to flour mixture; stir just until moistened. Fold in cranberries. Spoon batter into prepared loaf pans.
BAKE for 60 to 65 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely.
Recipe makes two loaves. Cut each loaf into 12 pieces.
Total Yield: 24 pieces
FOR THREE 8 x 4-INCH LOAF PANS:
PREPARE as above. Bake for 55 to 60 minutes.
FOR FIVE OR SIX 5 x 3-INCH MINI-LOAF PANS:
PREPARE as above. Bake for 50 to 55 minutes.
Number of Servings: 24
Recipe submitted by SparkPeople user KMMILLER01.
PREHEAT oven to 350° F. Grease and flour two 9 x 5-inch loaf pans.
COMBINE flour, pumpkin pie spice, baking soda and salt in large bowl. Combine sugar, pumpkin, eggs, oil and juice in large mixer bowl; beat until just blended. Add pumpkin mixture to flour mixture; stir just until moistened. Fold in cranberries. Spoon batter into prepared loaf pans.
BAKE for 60 to 65 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely.
Recipe makes two loaves. Cut each loaf into 12 pieces.
Total Yield: 24 pieces
FOR THREE 8 x 4-INCH LOAF PANS:
PREPARE as above. Bake for 55 to 60 minutes.
FOR FIVE OR SIX 5 x 3-INCH MINI-LOAF PANS:
PREPARE as above. Bake for 50 to 55 minutes.
Number of Servings: 24
Recipe submitted by SparkPeople user KMMILLER01.