Pumpkin Bread II Recipe

Name: Pumpkin Bread II
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups canned pumpkin or 2 cups pumpkin puree or 2 cups cooked pumpkin puree; 2 cups sugar; 1 cup oil; ⅔ cup water; 2 eggs; 2 egg whites; 2 cups whole wheat flour; 1 ½ cups all-purpose flour; 2 teaspoons baking soda; 1 ½ teaspoons nutmeg; ½ teaspoon ginger; 1 ½ teaspoons cinnamon

Servings: persons

2 cups canned pumpkin or 2 cups pumpkin puree or 2 cups cooked pumpkin puree
2 cups sugar
1 cup oil
⅔ cup water
2 eggs
2 egg whites
2 cups whole wheat flour
1 ½ cups all-purpose flour
2 teaspoons baking soda
1 ½ teaspoons nutmeg
½ teaspoon ginger
1 ½ teaspoons cinnamon

1
In a large bowl, blend pumpkin, sugar, oil, water, eggs and egg whites.
2
Add flours, soda, nutmeg, ginger and cinnamon.
3
Blend at low speed until moistened, then beat 1 minute at medium speed.
4
Pour batter into two non-stick sprayed and fluored (bottom only) loaf pans.
5
Bake at 350 degrees for 60 to 75 minutes or until toothpick inserted near center comes out clean.
6
Cool 5 minutes and remove from pan.
7
Cool completely on wire rack.

1433

kcal

Calories

Fat

180

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 12 ingredients. The key ingredients include: 2 cups canned pumpkin or 2 cups pumpkin puree or 2 cups cooked pumpkin puree, 2 cups sugar, 1 cup oil, ⅔ cup water, and more.

Yes, Pumpkin Bread II 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 II

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