Pumpkin Bread Recipe

Name: Pumpkin Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 1/2 c. all-purpose flour (reserve 1 Tbsp. for nuts); 3 c. sugar; 1 1/2 tsp. salt; 2 tsp. soda; 1 tsp. ground cinnamon; 1 tsp. ground nutmeg; 1 c. vegetable oil; 4 large eggs, at room temperature; 2/3 c. water; 2 c. canned pumpkin; 1 c. chopped pecans or walnuts

Servings: persons

3 1/2 c. all-purpose flour (reserve 1 Tbsp. for nuts)
3 c. sugar
1 1/2 tsp. salt
2 tsp. soda
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1 c. vegetable oil
4 large eggs, at room temperature
2/3 c. water
2 c. canned pumpkin
1 c. chopped pecans or walnuts

1
Blend dry ingredients in bowl until well mixed.
2
Combine oil, eggs, water and pumpkin and beat until well blended.
3
Add dry ingredients slowly and beat well.
4
Stir in nuts that have been dusted with reserved flour, and pour batter into greased loaf pans.
5
Bake in a preheated 350u00b0 oven for 1 hour and 15 minutes (large loaves) or 60 to 65 minutes (small loaves).
6
Cool 10 minutes before removing.
7
Continue cooling.
8
Wrap in foil and refrigerate.

2530

kcal

Calories

111

Fat

350

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 11 ingredients. The key ingredients include: 3 1/2 c. all-purpose flour (reserve 1 Tbsp. for nuts), 3 c. sugar, 1 1/2 tsp. salt, 2 tsp. 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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