Mom's Pumpkin Nonfat Milk Bread Recipe

Name: Mom's Pumpkin Nonfat Milk Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 eggs; 1 (16 ounce) can pumpkin; 1 ½ cups white sugar; 1 ½ cups firmly packed brown sugar; 1 cup water; ½ cup oil; 3 ⅓ cups flour; ½ cup dry milk; ½ cup wheat germ; 2 teaspoons baking soda; ½ teaspoon baking powder; 1 teaspoon cinnamon; ¾ teaspoon nutmeg; ½ teaspoon salt; 1 cup raisins

Servings: persons

3 eggs
1 (16 ounce) can pumpkin
1 ½ cups white sugar
1 ½ cups firmly packed brown sugar
1 cup water
½ cup oil
3 ⅓ cups flour
½ cup dry milk
½ cup wheat germ
2 teaspoons baking soda
½ teaspoon baking powder
1 teaspoon cinnamon
¾ teaspoon nutmeg
½ teaspoon salt
1 cup raisins

1
Beat eggs in large bowl.
2
Add pumpkin, sugars, water and oil.
3
Beat until well blended.
4
Combine dry ingredients in large bowl.
5
Beat into liquid mixture and stir in raisins.
6
Put in 2 greased loaf pans.
7
Bake at 350 for 50-60 minutes or until toothpick inserted in center comes out clean.
8
Cool in pans 10 minutes.
9
Remove and cool completely on wire rack.

1363

kcal

Calories

Fat

235

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 15 ingredients. The key ingredients include: 3 eggs, 1 (16 ounce) can pumpkin, 1 ½ cups white sugar, 1 ½ cups firmly packed brown sugar, and more.

Yes, Mom's Pumpkin Nonfat Milk 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.

Mom's Pumpkin Nonfat Milk Bread

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