Pumpkin Bread Recipe

Name: Pumpkin Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 1/3 c. sifted flour; 2 tsp. soda; 1 1/2 tsp. salt; 1 tsp. cinnamon; 1 tsp. nutmeg; 3 c. sugar; 1 c. oil; 4 eggs; 2/3 c. water; 2 c. canned pumpkin (small can)

Servings: persons

1
Sift together dry ingredients, including sugar, into mixing bowl.
2
Make a well in dry ingredients and add all remaining ingredients.
3
Mix together until smooth.
4
Apportion batter into 3 conventional bread loaf pans that have been greased and floured. Bake at 350u00b0 for about 1 hour or until done.
5
Cool slightly in pans, then turn onto racks to finish cooling.
6
Wrap in foil or plastic and store in refrigerator or freeze, if desired.
7
Slice thin and spread with butter.
8
Serve open-faced or as small sandwich.
9
Bread should be made at least 1 day before using.
10
Chopped pecans may be added.
11
Can substitute shredded zucchini in place of the pumpkin.

2101

kcal

Calories

Fat

334

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 10 ingredients. The key ingredients include: 3 1/3 c. sifted flour, 2 tsp. soda, 1 1/2 tsp. salt, 1 tsp. cinnamon, 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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