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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (69g) Recipe makes 30 servings |
||
| Calories 214 | ||
| Calories from Fat 73 | (34%) | |
| Amount Per Serving | %DV | |
| Total Fat 8.1g | 12% | |
| Saturated Fat 1.2g | 6% | |
| Monounsaturated Fat 2.3g | ||
| Polyunsaturated Fat 4.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 28mg | 9% | |
| Sodium 141mg | 5% | |
| Potassium 41mg | 1% | |
| Total Carbohydrate 33.2g | 11% | |
| Dietary Fiber 0.6g | 2% | |
| Sugars 20.2g | ||
| Protein 2.6g | 5% | |
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Pumpkin Bread from Mom
By: Sydney Mike
Feb 11, 2007
My mom was using this recipe over 55 years ago, & the only thing I've changed from her original set of ingredients is the addition of dried cranberries! I've eaten a lot of loaves of this bread, both with & without the crans!
SERVES 30 , 2 loaves
Ingredients
- 3 cups granulated sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon ground nutmeg
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 4 eggs
- 1 cup vegetable oil
- 1 cup water
- 1 cup pumpkin (NOT pie mix)
- 4 cups all-purpose flour
- 2 cups dried cranberries (optional)
Directions
1
Preheat the oven to 325 degrees F.2
Stir together the sugar, cinnamon, cloves, nutmeg, salt, baking powder, baking soda, eggs, oil, water & pumpkin, mixing well.3
Add the flour, two cups at a time, mixing well.4
If using cranberries, add them, & mix well.5
Pour the batter into two 9" loaf pans, dividing evenly.6
Put in the oven, & bake for 1 hour & 45 minutes, or until a toothpick in the center tests clean.7
Cool on a wire rack 10 minutes before removing loaves from the pans.8
Cool completely before storing in an airtight container.
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- Course > Breads > Quick Breads
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- Preparation > Time to Make > < 4 hours
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Featured Reviews for This Recipe
From: Kim127
On Mar 3, 2008
Really good pumpkin bread. I only baked for about 1 hour and 30 minutes, and I could have taken it out even earlier. I didn't add the dried cranberries, but think they would be a good addition (or maybe chocolate chips). I didn't find this overly sweet as other reviewers.
From: littleturtle
On Mar 25, 2007
This was easy to make and smelled wonderful while baking. It is a moist and nice tasting pumpkin bread, but a little too sweet for us. Next time I'll try cutting the sugar down to 2 cups. I tried it with walnut cream cheese but it was better with plain old butter. Thanks for posting.
From: mikekey
On Mar 2, 2007
Very tasty and a nice texture. I used Splenda and only baked about 1 hour (I cut the recipe in half to make 1 loaf). I would add a little more cinnamon and some ginger next time, because I like my pumpkin bread a little spicier. The dried cranberries are a nice touch.
From: MA HIKER
On Feb 14, 2007
This is really delicious! And so easy to make, I love that most everything is ONE (all the spices, oil, pumpkin and 4 eggs = 1 cup egg substitute!). The house smelled wonderful as it baked and the long baking time was exactly right, perfectly well done. I may try to cut down sugar to 2 1/2 cups next time, but it really wasn't too sweet (I just try to go light on sugar). This was quite a hit for my family and I recommend it to everyone!
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