Pumpkin Bread(Yields 9 X 5 X 3 Loaf) Recipe

Name: Pumpkin Bread(Yields 9 X 5 X 3 Loaf)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 c. sugar; 4 eggs, well beaten; 3 1/2 c. plain flour; 1 1/2 tsp. salt; 1 tsp. cinnamon; 1 c. corn oil*; 1 (No. 2) can pumpkin (2 c.); 2 tsp. baking soda; 1 tsp. nutmeg; 1 c. chopped walnuts or pecans or 1 c. white raisins (if desired or 1/2 c. each)

Servings: persons

2 1/2 c. sugar
4 eggs, well beaten
3 1/2 c. plain flour
1 1/2 tsp. salt
1 tsp. cinnamon
1 c. corn oil*
1 (No. 2) can pumpkin (2 c.)
2 tsp. baking soda
1 tsp. nutmeg
1 c. chopped walnuts or pecans or 1 c. white raisins (if desired or 1/2 c. each)

1
Preheat oven to 350u00b0.
2
Cream sugar and oil* well.
3
Add eggs and beat vigorously.
4
Add pumpkin and stir.
5
Mix dry ingredients together and add to first mixture, stirring well after each addition.
6
May add nuts or raisins, if desired.
7
Fresh pumpkin may be substituted for canned.
8
Put in greased and floured 9 x 5 x 3-inch loaf pan or two smaller pans.
9
Bake 1 hour at 350u00b0.
10
Let cool in pan.

1935

kcal

Calories

Fat

331

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.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 1/2 c. sugar, 4 eggs, well beaten, 3 1/2 c. plain flour, 1 1/2 tsp. salt, and more.

Yes, Pumpkin Bread(Yields 9 X 5 X 3 Loaf) 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(Yields 9 X 5 X 3 Loaf)

How did you like this recipe?

Frequently Asked Questions