Almond Pumpkin Bread Recipe Recipe

Name: Almond Pumpkin Bread Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 c. All-purpose flour; 2 tsp Baking pwdr; 1/2 tsp Baking soda; 1 1/2 tsp Pumpkin pie spice; 1 tsp Salt; 2 x Large eggs, lightly beaten; 1 1/4 c. Solid pack canned pumpkin; 1 c. Granulated sugar; 1/2 c. Undiluted evaporated lowfat milk; 2 Tbsp. Vegetable oil; 1/2 tsp Almond extract; 3/4 c. Toasted almonds, divided

Servings: persons

2 c. All-purpose flour
2 tsp Baking pwdr
1/2 tsp Baking soda
1 1/2 tsp Pumpkin pie spice
1 tsp Salt
2 x Large eggs, lightly beaten
1 1/4 c. Solid pack canned pumpkin
1 c. Granulated sugar
1/2 c. Undiluted evaporated lowfat milk
2 Tbsp. Vegetable oil
1/2 tsp Almond extract
3/4 c. Toasted almonds, divided

1
Combine flour, baking pwdr, baking soda, salt, pumpkin pie spice and salt in medium bowl.
2
Beat Large eggs, pumpkin, sugar, evaporated lowfat milk, extract and oil in a medium bowl.
3
Add in flour mix and 1/2 c. almonds.
4
Mix till moistened.
5
Pour into greased 9x5 inch loaf pan and top with remaining nuts.
6
Bake at 350 degrees for 60 to 65 min.
7
Cold for 10 mintes and remove to wire rack to cold completely.

1089

kcal

Calories

Fat

163

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 c. All-purpose flour, 2 tsp Baking pwdr, 1/2 tsp Baking soda, 1 1/2 tsp Pumpkin pie spice, and more.

Yes, Almond Pumpkin Bread Recipe falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Almond Pumpkin Bread Recipe

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