Pumpkin Bread Iii Recipe

Name: Pumpkin Bread Iii
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups all-purpose flour; 3 cups white sugar; 1 teaspoon ground cinnamon; 1 teaspoon ground nutmeg; 1 teaspoon ground allspice; 1 1/2 teaspoons salt; 2 teaspoons baking soda; 1 cup vegetable oil; 2/3 cup water; 1 cup canned pumpkin; 4 eggs

Servings: persons

3 cups all-purpose flour
3 cups white sugar
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground allspice
1 1/2 teaspoons salt
2 teaspoons baking soda
1 cup vegetable oil
2/3 cup water
1 cup canned pumpkin
4 eggs

1
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 - 1 pound coffee cans.
2
Sift together the dry ingredients .
3
Combine the vegetable oil, water, canned pumpkin and eggs. Slowly add dry ingredients to egg mixture and mix until blended
4
Evenly distribute the batter between the coffee cans. Bake at 350 degrees F (175 degrees C) for 50-55 minutes or until a toothpick inserted in center comes out clean and top of bread is browned. Cool bread in coffee cans on a rack for 15 minutes. Remove bread from cans by running a knife around the inside and turning can upside down to dislodge bread (should slide right out!). Cool completely.

1585

kcal

Calories

Fat

220

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 cups all-purpose flour, 3 cups white sugar, 1 teaspoon ground cinnamon, 1 teaspoon ground nutmeg, and more.

Yes, Pumpkin Bread Iii 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 Iii

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