Fall Pumpkin Bread
Try this Fall Pumpkin Bread recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 12
vegetarian
white meat free
contains gluten
red meat free
shellfish free
contains eggs
dairy free
pescatarian
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 3 cups flour
- 1/2 cup shortening
- 2 teaspoons baking powder
- 1/2 teaspoon ground ginger
- 2 large eggs
- 1 cup walnuts chopped
- 3/4 cup light brown sugar packed
- 3/4 cup sugar
- 1 16 oz can solid pack pumpkin
- 1 cup pitted prunes i used raisins
- Carbohydrate 62.6221989458134 g
- Cholesterol 132.68973817073 mg
- Fat 29.3478317624429 g
- Fiber 0.885416682153242 g
- Protein 5.74515596879614 g
- Saturated Fat 13.0214157719702 g
- Serving Size 1 1 Serving (128g)
- Sodium 3671.93632336264 mg
- Sugar 61.7367822636602 g
- Trans Fat 2.25776039247395 g
- Calories 518 calories
Preheat oven to 350. Grease 9x5 inch loaf pan. In medium bowl, with spoon, mix first six ingredients. In large bowl, with mixer at medium speed, beat brown sugar, sugar, shortening, eggs, and pumpkin until blended; with spoon, stir in flour mixture just until flour is moistened. Stir in prunes and 1/2 cup walnuts. Spoon batter evenly into pan. Top with remaining nuts. Bake 1 1/4 hours or until toothpick inserted in center comes out clean. If top of loaf browns too quickly, loosely cover with foil during last 30 minutes of baking time. Cool bread in pan on wire rack 10 minutes; remove from pan; finish cooling on wire rack. Fixed 11/9/2012 I used 2 loaf pans. Worked well. Good, but Scott said it needed more pumpkin taste.
