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Pumpkin Bread
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Rating: 4.0/5 (10 votes cast)

Meal Type: Dessert
Prep Time:
Cooking Time:
Total Time:
Cook Method: Oven
Difficulty: Medium
Cuisine: American
     Serving Size: 6 - Change
Nutritional Facts
Servings Per Recipe: 6
Amount Per Serving
Calories 1151
% Daily Value**
Total Fat 54g
84%
Saturated Fat 22g
33%
Unsaturated Fat 10g
Cholesterol 178mg
59%
Sodium 1070mg
45%
Total Carbohydrate 153g
51%
Dietary Fiber 7g
28%
Sugars 89g
Protein 20g
Vitamin A  259%Vitamin C  8%
Calcium  9%Iron  20%
Potassium  14%Vitamin E  7%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Pumpkin Bread

Recipe Tags: Bread Recipes

Date Added: March 04, 2017

Ingredients:

1/3 Cup Raisin dark, seedless (optional)
Teaspoon Nutmeg
Teaspoon Ground Cloves
2 3/4 Teaspoons Cinnamon
1 Cup Vegetable Oil
1 3/4 Teaspoons Baking Soda
3 Cups Flour
1/3 Teaspoon Allspice
Teaspoon Salt coarse
4 Eggs beaten
2 Cups Canned Pumpkin
1 Cup Walnut chopped
2 1/3 Cups Sugar
1/4 Cup Sugar for topping
1 Teaspoon Cinnamon for topping
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Directions:

1. Preheat oven to 375.

2. Grease 2 loaf pans, 24 muffin cups, or 6 mini loaf pans.

3. Combine eggs, sugar, oil, and pumpkin in a large bowl.

4. Stir until smooth.

5. Sift together dry ingredients and spices.

6. Add to egg mixture along with walnuts and raisins.

7. Mix thoroughly and fill pans.

8. 4. Mix cinnamon and sugar and sprinkly over loaves.

9. 5. Bake large loaves for 1 hour, 10 minutes, muffins for 35-40 minutes, and mini loaves for 45 minutes. Toothpick inserted should come out clean. Posted to EAT-L Digest 15 Sep 96 Date: Mon, 16 Sep 1996 08:24:40 -0300 From: Betsy Burtis

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Dietary Notes:
This recipe is high in Vitamin A with 259% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Tree Nuts, Gluten, Walnuts, Natural Sweeteners, Fructose Malabsorption allergies.
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