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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (120g) Recipe makes 16 servings |
||
| Calories 421 | ||
| Calories from Fat 177 | (41%) | |
| Amount Per Serving | %DV | |
| Total Fat 19.7g | 30% | |
| Saturated Fat 2.6g | 13% | |
| Monounsaturated Fat 4.8g | ||
| Polyunsaturated Fat 11.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 39mg | 13% | |
| Sodium 177mg | 7% | |
| Potassium 170mg | 4% | |
| Total Carbohydrate 58.6g | 19% | |
| Dietary Fiber 1.4g | 5% | |
| Sugars 38.2g | ||
| Protein 5.0g | 10% | |
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Spiced Pumpkin Bread
By: Bev
Jan 25, 2002
This is the best pumpkin bread I've ever tasted! I got the recipe from the November, 1995 issue of Bon Appetit Magazine. It was submitted by Vern Bertagna of West Frankfort, IL. Enjoy!
SERVES 16 -18 , 2 loaves
Ingredients
- 3 cups sugar
- 1 cup vegetable oil
- 3 large eggs
- 1 (16 ounce) can solid pack pumpkin
- 3 cups all-purpose flour
- 1 teaspoon ground cloves
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1 cup coarsely chopped walnuts
Directions
1
Preheat oven to 350ºF.2
Butter and flour two 9x5x3" loaf pans.3
Beat sugar and oil in large bowl to blend.4
Mix in eggs and pumpkin.5
Sift flour, cloves, cinnamon, nutmeg, baking soda, salt and baking powder into another large bowl.6
Stir into pumpkin mixture in 2 addtions.7
Mix in walnuts, if desired.8
Divide batter equally between prepared pans.9
Bake until tester inserted into center comes out clean, about 1 hour and 10 minutes.10
Transfer to racks and cool 10 minutes.11
Using sharp knife, cut around edge of loaves.12
Turn loaves out onto racks and cool completely.13
Makes 2 loaves.
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- Course > Breads > Quick Breads
- Preparation > Time to Make > < 4 hours
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- Occasion > Everyday
Featured Reviews for This Recipe
From: Little Squirrel
On Apr 9, 2009
This is really quite good. I think the simplicity of the recipe makes it even better! We all enjoyed the pumpkin bread, especially my young son who is a fussy eater. Kudos!
From: Crimson
On Jan 28, 2009
This is the best recipe for pumpkin bread. I have made it twice, and always use 1/2 applesauce and 1/2 vegetable oil to cut down on calories. It comes out so moist! I love the addition of walnuts for the omega 3's. The second time I made them I didn't have enough English walnuts so I finished out the cup with black walnuts, and it was mmmmmmmmmmmmm good! Thanks, Bev! Just love this healthy recipe!
From: Kree
On Feb 8, 2005
This is the same pumpkin bread recipe we've been making in my family for years, and everyone who tries it absolutely loves it! It's so moist, and the spices give it the most delicious flavor! I now use Egg Beaters and applesauce in place of half the oil to make it a lower fat treat!
From: Karen=^..^=
On Nov 12, 2004
I think my quest for the perfect pumpkin bread is over! This was sooooo incredibly awesome. Followed to a "T" and I did add walnuts. Mine only needed 55 minutes in the oven...thank goodness, because we couldn't wait much longer! Thanks so much...doesn't get much better than this!
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