Full Proof Pumpkin Bread Recipe

Name: Full Proof Pumpkin Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 16 oz Canned Pumpkin (2 Cups); 4 Large Eggs; 3 cups Sugar; 1 cup Vegetable Oil; 3 cups Flour; 1 1/2 teaspoons Salt; 2 teaspoons Baking Soda; 1/2 teaspoon Baking Powder; 1 teaspoon Gound Cloves; 1 teaspoon Nutmeg; 1 teaspoon Ground Cinnamon; 1 cup Chopped Walnuts

Servings: persons

1 16 oz Canned Pumpkin (2 Cups)
4 Large Eggs
3 cups Sugar
1 cup Vegetable Oil
3 cups Flour
1 1/2 teaspoons Salt
2 teaspoons Baking Soda
1/2 teaspoon Baking Powder
1 teaspoon Gound Cloves
1 teaspoon Nutmeg
1 teaspoon Ground Cinnamon
1 cup Chopped Walnuts

1
Preheat oven to 350 degrees. Grease 2 large loaf pans.
2
Cream together in a mixer or with a hand mixer: Pumpkin, Eggs, Sugar & Oil.
3
Mix Dry Ingredients together in a separate bowl: Flour, Salt, Baking Soda & Powder, Cloves, Nutmeg & Cinnamon. Add slowly to wet ingredients and mix until fully incorperated.
4
Fold in Chopped Walnuts.
5
Divide mixture evenly between 2 loaf pans.
6
Bake for 35-45 minutes (depending on oven).

1776

kcal

Calories

Fat

225

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: 1 16 oz Canned Pumpkin (2 Cups), 4 Large Eggs, 3 cups Sugar, 1 cup Vegetable Oil, and more.

Yes, Full Proof Pumpkin Bread 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.

Full Proof Pumpkin Bread

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