|Nutritional Guidelines (per serving)|
|Servings: 2 Loaves (18 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 14g||18%|
|Saturated Fat 1g||7%|
|Total Carbohydrate 33g||12%|
|Dietary Fiber 1g||3%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This recipe makes two loaves of pumpkin bread, perfect for fall gatherings and parties. Freeze one loaf and take the second along to a party or potluck. Enjoy the second throughout the winter by letting it defrost and warming it in the oven so it has that perfect, just-baked flavor.
- 3 1/2 cups flour (all-purpose)
- 2 1/2 cups sugar
- 1 1/2 teaspoons salt
- 2 teaspoons baking soda
- 1 1/2 teaspoons cinnamon (ground)
- 1 teaspoon nutmeg (ground)
- 1 can/16 ounces pumpkin (purée)
- 1 cup vegetable oil
- 4 medium eggs
Grease and flour two 9x5x3-inch loaf pans. Heat the oven to 350 F.
In a large mixing bowl, combine flour, sugar, salt, baking soda, cinnamon, and nutmeg.
In a separate bowl, stir together the pumpkin and oil.
Beat the eggs into the pumpkin mixture, one at a time, beating well after each addition.
Make a well in the center of the flour mixture; add the pumpkin mixture. Stir just until dry ingredients are moistened.
Pour batter into prepared pans.
Bake 1 hour, or until a wooden pick or cake tester inserted in center comes out clean.