Pumpkin Bread Recipe

Name: Pumpkin Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-1/2 cup Flour; 1 cup Sugar; 1/2 teaspoons Salt; 1 teaspoon Baking Soda; 1 cup Pumpkin Puree; 1/4 cups Vegetable Oil; 1/2 cups Buttermilk; 2 whole Eggs; 1/4 teaspoons Allspice; 1/2 teaspoons Cinnamon; 1/2 teaspoons Ground Cloves; 1/4 teaspoons Ground Ginger; 1/2 teaspoons Nutmeg; 1 cup Chopped Nuts (pecans Or Walnuts); 1/4 cups Dried Cranberries (optional)

Servings: persons

1-1/2 cup Flour
1 cup Sugar
1/2 teaspoons Salt
1 teaspoon Baking Soda
1 cup Pumpkin Puree
1/4 cups Vegetable Oil
1/2 cups Buttermilk
2 whole Eggs
1/4 teaspoons Allspice
1/2 teaspoons Cinnamon
1/2 teaspoons Ground Cloves
1/4 teaspoons Ground Ginger
1/2 teaspoons Nutmeg
1 cup Chopped Nuts (pecans Or Walnuts)
1/4 cups Dried Cranberries (optional)

1
1. Preheat oven to 350u00b0.
2
2. In a small bowl, whisk together flour, sugar, salt, and baking soda.
3
3. In a large bowl, mix together pumpkin, oil, buttermilk, eggs, and spices.
4
4. Add dry ingredients to wet and combine. Do not over mix.
5
5. Mix in nuts and cranberries.
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6. Pour batter into a greased loaf pan (or a 6-cup bundt pan).
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7. Bake for 50 minutes.
8
8. Cool in the pan for 5 minutes, then transfer to a rack.

694

kcal

Calories

Fat

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: 1-1/2 cup Flour, 1 cup Sugar, 1/2 teaspoons Salt, 1 teaspoon Baking Soda, and more.

Yes, 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.

Pumpkin Bread

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