Pumpkin Breads

Name: Pumpkin Breads
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 eggs, beaten; 1 1/2 c. sugar; 1 c. canned pumpkin; 1/2 c. oil; 1/4 c. water; 1 2/3 c. flour; 1 tsp. baking soda; 3/4 tsp. salt; 1/2 tsp. cinnamon; 1/2 tsp. ground cloves; 1/4 tsp. baking powder

Eats Now Editorial Team · 1051 kcal · General

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Pumpkin Breads – a delicious recipe with eggs, sugar, pumpkin, oil, water, flour. Easy to follow and perfect for any occasion.

Serves 4 General

Servings: persons

2 eggs, beaten
1 1/2 c. sugar
1 c. canned pumpkin
1/2 c. oil
1/4 c. water
1 2/3 c. flour
1 tsp. baking soda
3/4 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. ground cloves
1/4 tsp. baking powder

1
Preheat oven to 350u00b0.
2
Combine eggs and sugar.
3
Mix well. Stir in pumpkin, oil and water.
4
Blend thoroughly.
5
Stir in flour, baking soda, salt, cloves, cinnamon and baking powder.
6
Pour into greased soup or vegetable cans, filling 2/3 full.
7
Bake until tester in center is clean, about 50 minutes.
8
Cool.
9
Slice.
10
Makes 4 cups batter to fill 5 soup or 4 vegetable cans.

1051

kcal

Calories

Fat

167

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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Frequently Asked Questions

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

You need 11 ingredients. The key ingredients include: 2 eggs, beaten, 1 1/2 c. sugar, 1 c. canned pumpkin, 1/2 c. oil, and more.

Yes, Pumpkin Breads 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.

Quick Info

Servings
4 servings
Calories
1051 kcal
Category
General

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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