Pumpkin Nut Bread Recipe

Name: Pumpkin Nut Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 3 eggs; 2 c. (16 oz.) can solid pack pumpkin; 1 1/2 c. granulated sugar; 1 1/2 c. firmly packed brown sugar; 1 c. water; 1/2 c. oil; 3 1/3 c. flour; 1/2 c. nonfat dry milk; 1 c. chopped nuts; 1/2 tsp. salt; 1/2 tsp. nutmeg; 1/2 c. wheat germ; 2 tsp. baking soda; 1/2 tsp. baking powder; 1 tsp. cinnamon

Servings: persons

3 eggs
2 c. (16 oz.) can solid pack pumpkin
1 1/2 c. granulated sugar
1 1/2 c. firmly packed brown sugar
1 c. water
1/2 c. oil
3 1/3 c. flour
1/2 c. nonfat dry milk
1 c. chopped nuts
1/2 tsp. salt
1/2 tsp. nutmeg
1/2 c. wheat germ
2 tsp. baking soda
1/2 tsp. baking powder
1 tsp. cinnamon

1
Beat eggs in large mixer bowl on medium speed.
2
Add pumpkin, sugars, water and oil.
3
Beat until well blended.
4
Combine flour, dry nonfat milk, wheat germ, baking soda, baking powder, cinnamon, nutmeg and salt.
5
Beat into pumpkin mixture using slow speed of mixer until well blended.
6
Stir in nuts.
7
Spoon into two buttered 9 x 5 x 3-inch loaf pans.
8
Bake in 325u00b0 oven for 50 to 60 minutes. Remove from dishes and cool completely on wire racks.
9
Serve with Orange Cream Cheese Spread.
10
Yields 2 loaves.

No nutrition data on file — estimate from the ingredient list.

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 15 ingredients. The key ingredients include: 3 eggs, 2 c. (16 oz.) can solid pack pumpkin, 1 1/2 c. granulated sugar, 1 1/2 c. firmly packed brown sugar, and more.

Yes, Pumpkin Nut 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 Nut Bread

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