1 of 2 photos
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (123g) Recipe makes 16 servings |
||
| Calories 364 | ||
| Calories from Fat 136 | (37%) | |
| Amount Per Serving | %DV | |
| Total Fat 15.2g | 23% | |
| Saturated Fat 2.5g | 12% | |
| Monounsaturated Fat 6.4g | ||
| Polyunsaturated Fat 5.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 52mg | 17% | |
| Sodium 466mg | 19% | |
| Potassium 138mg | 3% | |
| Total Carbohydrate 54.6g | 18% | |
| Dietary Fiber 0.8g | 3% | |
| Sugars 38.0g | ||
| Protein 3.9g | 7% | |
World's Best Pumpkin Bread Ever
SERVES 16 -30 , 3 loaves
Ingredients
- 3 cups sugar
- 4 eggs
- 1 cup oil
- 1 (16 ounce) can pumpkin
- 2/3 cup water
- 2 1/2 cups flour
- 2 teaspoons salt
- 2 teaspoons baking soda
- 1/2 teaspoon clove
- 1 teaspoon nutmeg
- 1 teaspoon cinnamon
- 1 teaspoon allspice
Directions
1
Stir together sugar, oil, and eggs. Add pumpkin and water. Stir in dry ingredient. Blend well. Pour into 3 greased and floured loaf pans (8"X4").2
Bake at 350° for 1 hour, or until knife inserted in center of loaf comes out clean.
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- Course > Breakfast
- Course > Desserts
- Cuisine > North American
- Preparation > Time to Make > < 4 hours
- Preparation > Simple > 3 or Less Steps
- Preparation > Number of Servings > For Large Groups
Featured Reviews for This Recipe
From: Proud Veteran's wife
On Apr 17, 2009
You might be right in being the BEST! It's pretty darn good! I have larger pans so this made 2 loaves for me. My DH and kids had one loaf gone and have already started on the second (I just made this last night). The separate spices gives it a great flavor! I didn't realize until I had all the batter together (except baking soda) That I didn't have baking soda on hand. So after some online research I found that I can use 3 tsp of baking powder per every 1 tsp of baking soda. I was a little worried that it would mess it all up but it worked out great and the flavor was fantastic! These cook up nicely and stay moist. Thank you so much this is a new favorite and we will be making again for sure!! Made for Spring PAC 2009
From: kittycatmom
On Oct 22, 2008
Good recipe YoungCake!!!! This is really a keeper! Thanks so much for posting! (I ran out of white sugar so used 1 1/2 c white sugar and 1 1/2 c brown sugar) was still delicious!
From: SargesMom
On Oct 16, 2008
This was fabulous bread. OMG it was wonderful, easy to make and absolutely delicious. Thank you so much!!!!
From: sammcancook
On Oct 12, 2008
Thank you, YoungCake, so delicious and moist! Made this for a church fellowship and it was a hit!!
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