Fresh Pumpkin Bread

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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 241.2
  • Total Fat: 11.7 g
  • Cholesterol: 35.0 mg
  • Sodium: 174.2 mg
  • Total Carbs: 32.6 g
  • Dietary Fiber: 0.7 g
  • Protein: 3.0 g

View full nutritional breakdown of Fresh Pumpkin Bread calories by ingredient
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This is adapted from a recipe by Alton Brown on the Food Network This is adapted from a recipe by Alton Brown on the Food Network
Number of Servings: 16


    2 cups All Purpose Flour
    2 teas Ground Cinnamon
    1 teas Baking Soda
    1/4 teas Baking Powder
    1/2 teas Salt
    1 1/2 Cups Sugar
    3/4 Cups Vegetable Oil
    3 Large Eggs
    1 teas Vanilla Extract
    3 Cups Peeled Shreded Fresh Pumpkin


The prep time here DOES NOT include the time to peel and shred the pumpkin. It is easiest to use a food processor to shred.


Sift flour, cinnamon, baking soda, baking powder, and salt together.

In a seperate bowl beat the eggs, slowly add the sugar, blend well, then add the oil, again blending well, add the shreded pumpkin. Sift dry ingerdients into the wet mixture. Pour into 2 small loaf pans, either non stick, or sprayed with non stick spray.

Bake at 325 degrees for 1 hour and 15 minutes. Until a knife inserted into the middle of the loaf should come out clean. Cool 15 minutes in pans on rack, then turn out of pans and cool completely

Serving Size: Makes 2 loaves aprox 8 slices each

Number of Servings: 16

Recipe submitted by SparkPeople user PATTYS1959.

TAGS:  Desserts |

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