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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (128g) Recipe makes 16 servings |
||
| Calories 392 | ||
| Calories from Fat 137 | (34%) | |
| Amount Per Serving | %DV | |
| Total Fat 15.2g | 23% | |
| Saturated Fat 2.3g | 11% | |
| Monounsaturated Fat 4.3g | ||
| Polyunsaturated Fat 7.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 52mg | 17% | |
| Sodium 344mg | 14% | |
| Potassium 146mg | 4% | |
| Total Carbohydrate 60.6g | 20% | |
| Dietary Fiber 1.0g | 4% | |
| Sugars 38.1g | ||
| Protein 4.7g | 9% | |
Pumpkin Pie Spice Bread
By: Marg (CaymanDesigns)
Oct 23, 1999
Nothing says AUTUMN quite like pumpkin with the warming notes of spices! A moist delicious bread that is wonderful "as is" or with cream cheese spread on it. YUM! I've also included healthier ingredient alternatives.
SERVES 16 -20 , 2 loaves.
Ingredients
- 3 cups sugar (I use 2 cups sugar when subbing applesauce for most of the oil as mentioned below.)
- 1 cup vegetable oil (I use 1/4 cup oil and 3/4 cup unsweetened applesauce)
- 4 eggs, lightly beaten
- 1 (16 ounce) can solid-pack pumpkin
- 3 1/2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon cinnamon, ground
- 1 teaspoon nutmeg, ground
- 1/2 teaspoon clove, ground
- 1/2 teaspoon allspice, ground
- 1/2 cup water
Directions
1
In a large bowl, combine sugar, oil and eggs.2
Add pumpkin and mix well.3
Combine dry ingredients; add to the pumpkin mixture alternately with water.4
Pour into two greased 9-in. x 5-in. x 3-in. loaf pans.5
Bake at 350 F for 60-70 minutes or until bread tests done. Cool in pans 10 minutes before removing to a wire rack; cool completely.
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Browse similar recipes by category
- Course > Breads > Quick Breads
- Main Ingredient > Vegetables
- Preparation > Time to Make > < 4 hours
- Preparation > Equipment > Oven
- Preparation > Number of Servings > For Large Groups
- Occasion > Seasonal > Fall
- Occasion > Seasonal > Winter
Featured Reviews for This Recipe
From: Chef #565650 Jim
On Apr 4, 2009
It really tasted wonderful! I used the lower fat applesauce version and reduced sugar to a little less than a cup. I added about ½ cup of raisins and pecans. I substituted 3 Tbsp. of wheat bran (for a bit of a fiber boost) for 3 Tbsp. of flour. I used my own canned pumpkin and weighed it out on a kitchen scale. Added 1 tsp. of vanilla since I canned my pumpkin without any spices. I made a half recipe so I put all the liquid ingredients in the food processor with the pumpkin chunks. It worked out beautifully. Give this recipe a try. It is simple and will make everyone hungry just smelling it cook. Jim in So. Calif.
From: Debbie R.
On Apr 1, 2009
Well, this is my Holy Grail of pumpkin bread recipes: easy, delicious, wonderful texture and moist.
From: tristara
On Oct 28, 2008
Wonderful! I love to add a little vanilla, leave out the water b/c I use fresh pumpkin, add nuts and sometimes even some chocolate chips. Thank you!
From: PatriceVT
On May 4, 2007
This was a great recipe for "Colonial Days" at my son's school. It was moist, but firm so it was easy to cut into bite sized cubes without getting mushy. Delicious!
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