Delicious Pumpkin Bread Recipe
An enticing aroma wafts through my house when this tender cake-like pumpkin bread is in the oven. I bake extra loaves to give as holiday gifts. My friends wait eagerly for it every year. —Linda Burnett, Prescott, Arizona
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 40
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains eggs
dairy free
pescatarian
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 cups sugar
- 5 large eggs
- 1 can (15 ounces) solid-pack pumpkin
- 1-1/4 cups canola oil
- 2 packages (3 ounces each) cook-and-serve vanilla pu
- Carbohydrate 4.79132858924399 g
- Cholesterol 65.07625 mg
- Fat 5.90695066674392 g
- Fiber 0.203485835536764 g
- Protein 2.24154725078761 g
- Saturated Fat 3.31236641667893 g
- Serving Size 1 1 serving (32g)
- Sodium 2920.14587478846 mg
- Sugar 4.58784275370723 g
- Trans Fat 0.550980316692151 g
- Calories 81 calories
Directions In a large bowl, beat the eggs. Add oil and pumpkin; beat until smooth. Combine remaining ingredients; gradually beat into pumpkin mixture. Pour batter into five greased 5-3/4x3x2-in. loaf pans. Bake at 325degrees for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Freeze option: Securely wrap and freeze cooled loaves in plastic wrap and foil. To use, thaw at room temperature. Yield: 5 mini loaves (8 slices each). Editor's Note: Bread may also be baked in two greased 8-in. x 4-in. x 2-in. loaf pans for 75-80 minutes. Originally published as Delicious Pumpkin Bread in Taste of Home December/January 1998, p39
