Roasted Pumpkin Bread

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Nutritional Info
  • Servings Per Recipe: 32
  • Amount Per Serving
  • Calories: 199.2
  • Total Fat: 7.8 g
  • Cholesterol: 30.6 mg
  • Sodium: 157.8 mg
  • Total Carbs: 31.9 g
  • Dietary Fiber: 1.8 g
  • Protein: 2.7 g

View full nutritional breakdown of Roasted Pumpkin Bread calories by ingredient
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Number of Servings: 32


    3 cups organic cane sugar
    1 cup canola oil
    4 eggs
    3.5 cups whole wheat flour
    2 tsp baking soda
    1 tsp kosher salt
    2 tbsp pumpkin pie spice
    2/3 cup water
    2 cups roasted pumpkin (1 15oz can of pumpkin can be used instead)


makes 2 loaves (32 servings)

1. Cut pumpkin in half, scoop out seeds, place cut side down on baking sheet, bake at 350 degrees for 30 minutes or until sides yield to pressure. Scoop out insides, place in food proccesser or blender, add 2/3 water and blend; set aside

2. Spray bottom and sides of two loaf pans with PAM; set aside. In a very large mixing bowl beat sugar and oil with an electrc mixer on medium speed. Add eggs and beat well; set aside.

3. In a large bowl combine whole wheat flour, baking soda, salt, pumpkin pie spice. Slowly add flour mixture to sugar mixture, beating on low speed after each addition just until combined. Beat in the pumpkin. Spoon into the prepared pans.

4. Bake in a 350 degree oven for 55 to 65 minutes or until a wooden toothpick inserted near centers comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans and cool completely on racks.

Number of Servings: 32

Recipe submitted by SparkPeople user REDBUBBLES.

TAGS:  Snacks | Snack | Snacks Snack |

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