Pumpkin Bread
I keep my freezer stocked for our harvest crew with home-baked goodies like this deliciously spicy, easy pumpkin bread. —Joyce Jackson, Bridgetown, Nova Scotia
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 1
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 3/4 teaspoon salt
- 1/2 cup water
- 1-1/2 cups sugar
- 1/4 teaspoon ground cloves
- 2 large eggs
- 1/2 cup chopped walnuts
- 1/2 cup canola oil
- 1 cup canned pumpkin
- 1/2 cup raisins optional
- 1-2/3 cups all-purpose flour
- Carbohydrate 148.815724506381 g
- Cholesterol 1335.68333333002 mg
- Fat 352.075135254527 g
- Fiber 31.1441256227438 g
- Protein 48.1786150635015 g
- Saturated Fat 133.767656807842 g
- Serving Size 1 1 loaf (16 slices). (1113g)
- Sodium 2208.06910569392 mg
- Sugar 117.671598883637 g
- Trans Fat 21.327300703257 g
- Calories 3822 calories
Preheat oven to 350degrees. Combine first eight ingredients. Whisk together eggs, pumpkin, oil and water; stir into dry ingredients just until moistened. Fold in walnuts and, if desired, raisins., Pour into a greased 9x5-in. loaf pan. Bake until a toothpick inserted in center comes out clean, 65-70 minutes. Cool in pan 10 minutes before removing to a wire rack.
