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Nutrition Facts
Serving Size 1 (269g) Recipe makes 8 servings
Calories 813
Calories from Fat 274		(33%)
Amount Per Serving		%DV
	Total Fat 30.6g	47%
	Saturated Fat 4.5g	22%
	Monounsaturated Fat 8.5g
	Polyunsaturated Fat 15.5g
	Trans Fat 0.1g
Cholesterol 105mg		35%
Sodium 833mg		34%
Potassium 299mg		8%
Total Carbohydrate 127.2g		42%
	Dietary Fiber 2.2g	8%
	Sugars 76.2g
Protein 10.2g		20%
detailed view... how is this calculated?

Pumpkin Autumn Bread

Recipe #390453 | 1½ hours | 20 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: SoCalCookerGal
Sep 15, 2009

I have been baking this bread for over 20 years. I'm not sure where I got the recipe from but its a KEEPER! It is very moist and makes the house smell like AUTUMN. This recipe makes 2 loaves.

SERVES 8 -10 , 2 loaves (change servings and units)

Ingredients

4 cups sifted flour
3 cups sugar
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon clove
1/4 teaspoon ginger
1 (16 ounce) can pumpkin
1 cup oil
4 eggs
2/3 cup water

Directions

1
Preheat oven to 350 degrees. Grease 2 loaf pans.
2
In a large bowl mix together the dry ingredients thoroughly.
3
In a seperate bowl beat together the pumpkin, oil, eggs and water.Add to the dry ingredients and stir just until dry ingredients are moistened. DO NOT OVER MIX.
4
Pour one half of the batter into each loaf pan.
5
Bake for 1 to 1 1/4 hours or until toothpick inserted in the center comes out clean.
6
Place on a rack and after 10 minutes remove from pan and let cool.

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Featured Reviews for This Recipe

From: Sydney Mike

On Oct 19, 2009

Like many chefs here on Zaar, I have my own pumpkin bread recipe, but am always up for trying out those of others! This particular recipe definitely makes for some GREAT TASTING, PLAIN & SIMPLE, PUMPKIN BREAD! Thanks for sharing the recipe! [Tagged, made & reviewed in New Kids on the Block tag]

1 person found this review helpful

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From: Katzen

On Oct 11, 2009

Awesome bread, love it! I did not change a thing! I served it with Pumpkin Pie Cheesecake Spread for a perfect breakfast. Thanks SoCalCookerGal for sharing this little gem! Made for Veggie Swap #15.

2 people found this review helpful

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From: Lalaloula

On Oct 26, 2009

Yum, yum, yum!!! This pumpkin bread is outstanding! It has a lovely moist inside with a crunchy crust and the taste is sooooooooo nice! The spices all go very well together and make for a very enjoyable autumn bread. I was instantly brought into a holiday mood. The only thing I changed was to make half the recipe and use only 1/2 cup of sugar for it. That way the bread was still very sweet, but not overly so. THANKS SO MUCH for sharing this superb recipe with us, SCCG! I will surely make this again for my family this season as I think Ive found my favourite pumpkin bread recipe for now. Made and reviewed to thank you for choosing me in Veggie Swap #15 Octobre 09.