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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (84g) Recipe makes 24 servings |
||
| Calories 261 | ||
| Calories from Fat 91 | (34%) | |
| Amount Per Serving | %DV | |
| Total Fat 10.1g | 15% | |
| Saturated Fat 1.5g | 7% | |
| Monounsaturated Fat 2.8g | ||
| Polyunsaturated Fat 5.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 35mg | 11% | |
| Sodium 229mg | 9% | |
| Potassium 93mg | 2% | |
| Total Carbohydrate 40.3g | 13% | |
| Dietary Fiber 0.6g | 2% | |
| Sugars 25.4g | ||
| Protein 3.1g | 6% | |
Pumpkin Pie Bread
By: Annacia
Nov 13, 2006
This quick bread recipe tastes like pumpkin pie. Tastes best when served the next day.
SERVES 24
Ingredients
- 3 1/2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 3 teaspoons pumpkin pie spice
- 1 teaspoon salt
- 3 cups white sugar
- 1 cup vegetable oil
- 4 eggs
- 1 (15 ounce) can pumpkin puree
- 1/2 cup water
Directions
1
Preheat oven to 350 degrees F (175 degrees C).2
Grease two 9x5 inch loaf pans.3
Sift together the flour, baking soda, baking powder, salt, and pumpkin pie spice; set aside.4
In a large bowl, beat together sugar, oil, eggs, and pumpkin.5
Stir in flour mixture alternately with water.6
Divide batter evenly between the prepared pans.7
Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean.8
For best flavor, store wrapped in plastic wrap at room temperature for a full day before serving.
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Browse similar recipes by category
- Main Ingredient > Vegetables > Squash
- Cuisine > North American > Canadian > Prairies
- Preparation > Time to Make > < 4 hours
- Preparation > Simple
- Preparation > Number of Servings > For Large Groups
- Occasion > Holiday/Event > Non-Religious > Thanksgiving
- Occasion > Holiday/Event > Religious > Christmas
- Occasion > Seasonal > Fall
- Occasion > Seasonal > Winter
Featured Reviews for This Recipe
From: appleydapply
On Oct 26, 2008
Delicious! It is good plain, or even better lightly toasted & buttered. My suggestion to other cooks is to use a large stand mixer (Kitchenaid). I didn't feel like getting mine out, and had a hard time mixing the large amount of batter with my hand-held.
From: iewe
On Oct 20, 2008
This is wonderful!! Had to only use cinnamon and nutmeg though, as I didn't have any pumpkin pie spice, and it was still really good. My son kept wanting more! Will make multiple times this season I am sure!
From: Greeny4444
On Dec 17, 2008
With fall here and pumpkins all over the place, I was wanting to bake some sort of pumpkin-y thing. I am glad I chose this quick bread. This is an excellent recipe! I did add 1 tsp. of vanilla to the wet mixture and 1/2 tsp of cloves to the flour mixture, but other than that, followed the recipe exactly. My loaves were done in 55 min. They made the house smell so good and taste so good as well! Thanks, Annacia, for a keeper! UPDATE: I baked this recipe in 3-8x4 loaf pans at 350 degrees for 46 minutes, and they came out perfect!!
From: beth
On Oct 6, 2008
I thought this was easy and excellent. I had only three eggs and it turned out fine. I did put a splash of vanilla extract in there. I will also add walnuts next time, and there will be a next time. Thanks for a keeper.
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