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 tsp. salt; 1 tsp. cinnamon; 3 c. sugar; 1 c. canned pumpkin; 2 tsp. baking soda; 1 tsp. nutmeg; 4 eggs; 1 c. oil; 2/3 c. water; 3 c. flour

Servings: persons

1
Beat
2
together
3
1
4
minute
5
at
6
low speed, salt, nutmeg, cinnamon, eggs, sugar
7
and
8
oil.
9
Add
10
and stir canned pumpkin and water.
11
Sift together and add baking soda and flour.
12
Beat for 1/2 minute at
13
low speed.
14
Fill 3 well-greased and floured 1 pound coffee cans 2/3 full or 2 loaf pans.
15
Bake at 350u00b0 for 1 hour. (Loaf pans
16
about
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10
18
to
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15 minutes longer.) Remove from can by running
20
knife
21
around side of can.
22
If raisins or dates are added, reduce sugar 1/4 cup.

2028

kcal

Calories

Fat

319

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: 1 1/2 tsp. salt, 1 tsp. cinnamon, 3 c. sugar, 1 c. canned pumpkin, 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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