Harvest Pumpkin Bread Recipe

Name: Harvest Pumpkin Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 3/4 c. pureed, cooked or canned pumpkin; 1 1/2 c. packed brown sugar; 4 eggs, beaten; 3/4 c. vegetable oil; 2 1/3 c. all-purpose flour; 1 c. whole wheat flour; 2 tsp. baking powder; 1 tsp. baking soda; 2 tsp. cinnamon; 1 tsp. salt; 1/2 tsp. nutmeg; 1 c. chopped walnuts

Servings: persons

1 3/4 c. pureed, cooked or canned pumpkin
1 1/2 c. packed brown sugar
4 eggs, beaten
3/4 c. vegetable oil
2 1/3 c. all-purpose flour
1 c. whole wheat flour
2 tsp. baking powder
1 tsp. baking soda
2 tsp. cinnamon
1 tsp. salt
1/2 tsp. nutmeg
1 c. chopped walnuts

1
Combine pumpkin, sugar and eggs; beat well.
2
Beat in oil. Toss together the flours, baking powder, baking soda, cinnamon, salt and nutmeg.
3
Add dry ingredients and walnuts to pumpkin mixture, stirring until just combined; be careful not to overmix. Grease and flour two 7 1/2 x 3 1/2 x 2 1/4-inch loaf pans or one 9-inch tube pan; fill with batter.
4
Bake in preheated 350u00b0 oven about 1 hour or until toothpick inserted in center comes out clean.
5
Remove from oven.
6
Let stand about 15 minutes.
7
Turn out on cooling rack.

1997

kcal

Calories

Fat

250

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 3/4 c. pureed, cooked or canned pumpkin, 1 1/2 c. packed brown sugar, 4 eggs, beaten, 3/4 c. vegetable oil, and more.

Yes, Harvest 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.

Harvest Pumpkin Bread

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