Jason's Pumpkin Bread Recipe

Name: Jason's Pumpkin Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups all-purpose flour (divided in half); 1 cup brown sugar, packed; 1 tablespoon baking powder; 1 teaspoon cinnamon; ¼ teaspoon salt; ¼ teaspoon baking soda; ¼ teaspoon nutmeg; ⅛ teaspoon ginger; 1 cup pumpkin puree (I use canned); ½ cup whole milk; 2 whole eggs; ⅓ cup shortening; 12 walnuts, chopped (optional)

Servings: persons

2 cups all-purpose flour (divided in half)
1 cup brown sugar, packed
1 tablespoon baking powder
1 teaspoon cinnamon
¼ teaspoon salt
¼ teaspoon baking soda
¼ teaspoon nutmeg
⅛ teaspoon ginger
1 cup pumpkin puree (I use canned)
½ cup whole milk
2 whole eggs
⅓ cup shortening
12 walnuts, chopped (optional)

1
Preheat oven to 350F.
2
In a large mixing bowl combine 1 cup flour, brown sugar, baking powder, cinnamon, salt, baking soda, nutmeg and ginger.
3
in the same bowl add pumpkin, milk, eggs and shortening.
4
Mix until blended add the other cup of flour and mix until blended.
5
If you are using walnuts fold them in now.
6
Put the bread mis in a 9-inch loaf pan.
7
Bake at 350F degrees for an hour or until a fork inserted into the middle comes out clean.

2486

kcal

Calories

202

Fat

146

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 13 ingredients. The key ingredients include: 2 cups all-purpose flour (divided in half), 1 cup brown sugar, packed, 1 tablespoon baking powder, 1 teaspoon cinnamon, and more.

Yes, Jason's 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.

Jason's Pumpkin Bread

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