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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (62g) Recipe makes 16 servings |
||
| Calories 198 | ||
| Calories from Fat 75 | (37%) | |
| Amount Per Serving | %DV | |
| Total Fat 8.4g | 12% | |
| Saturated Fat 2.8g | 14% | |
| Monounsaturated Fat 3.8g | ||
| Polyunsaturated Fat 1.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 35mg | 11% | |
| Sodium 320mg | 13% | |
| Potassium 114mg | 3% | |
| Total Carbohydrate 27.8g | 9% | |
| Dietary Fiber 1.3g | 5% | |
| Sugars 13.1g | ||
| Protein 4.2g | 8% | |
Ingredients
- 2 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 cup pumpkin
- 1 cup sugar
- 1/2 cup milk
- 2 eggs
- 1/4 cup butter
- 1 cup nuts, chopped
Directions
1
Mix together flour, powder, soda, salt and spices.2
Combine pumpkin, sugar, milk and eggs.3
Add dry ingredients and butter; mix until well blended.4
Stir in nuts.5
Pour into well greased loaf (9x5x3-inch). Bake at 350°F for 45-55 minutes.
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- Course > Breads > Quick Breads
- Main Ingredient > Vegetables
- Cuisine > North American > United States
- Preparation > Time to Make > < 4 hours
- Preparation > Equipment > Oven
- Preparation > Number of Servings > For Large Groups
- Occasion > Seasonal > Fall
- Occasion > Seasonal > Winter
- Occasion > Everyday
Featured Reviews for This Recipe
From: Chef Debsteroo
On Nov 3, 2008
I loved this recipe but made some big changes and it worked out great: I used: 2 c spelt flour, deleted the cinnamon and deleted the nutmeg. I used fresh pumpkin, and no sugar- just 1/2 cup honey, used rice milk instead of regular milk, and added in all the rest of the listed ingredients but added 3 additional things: 1 tsp vanilla, 1 tsp almond extract and 1 cup semi sweet CHOCOLATE CHIPS! Its delicious. Thanks for sharing.
From: WonderMima
On Nov 3, 2008
I used fresh pumpkin, not canned and only slightly reduced the milk to compensate for the extra liquid. This is delicious, but a 5 star recipe with cream cheese slathered on it!
From: Melissa
On Nov 20, 2001
I like the proportions, but with a slight variation. I cream the (softened) butter and sugar, then add the eggs, pumpkin, and milk. Then the dry ingredients, doubling the cinnamon and adding a sprinkle of ginger as well. Also, I have made the recipe as muffins, baking at 350 for approx. 20 minutes, to the great delight of my coworkers.
From: Jeff Lucco
On Oct 9, 2000
This recipe is very good. I recently been carfully watching my Cholesterol and modified it slightly. This is what I changed and it reduce the cholesterol content to 0. 1/2 C soy milk in place of the 1/2 C milk. 1/2 C Egg Beaters in place of the 2 eggs. 1/4 C "I can't believe it's not Butter" in place of Butter. And not that it would make a difference but I baked it in a stoneware loaf pan and it came out beautiful. Very Good!
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