Pumpkin Bread Recipe
I keep my freezer stocked for our harvest crew with home-baked goodies like this deliciously spicy pumpkin-rich quick bread. —Joyce Jackson, Bridgetown, Nova Scotia
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 16
vegetarian
white meat free
contains gluten
red meat free
shellfish free
contains eggs
dairy free
pescatarian
- 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 8.8061077781975 g
- Cholesterol 83.4802083331262 mg
- Fat 22.0018209533879 g
- Fiber 1.92338285096219 g
- Protein 2.99197594133503 g
- Saturated Fat 8.36011605048757 g
- Serving Size 1 1 serving (69g)
- Sodium 137.935569105391 mg
- Sugar 6.88272492723531 g
- Trans Fat 1.33099379393988 g
- Calories 237 calories
Directions 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. Yield: 1 loaf (16 slices). Originally published as Pumpkin Bread in Taste of Home October/November 1994, p13
