|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 11g||14%|
|Saturated Fat 1g||5%|
|Total Carbohydrate 28g||10%|
|Dietary Fiber 1g||4%|
|*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.|
We get asked all of the time, "is it time for pumpkin bread yet?" Of course, in the United States, we generally only eat pumpkin in the fall. But with canned pumpkin available at the grocery stores all year round, why wait?
- 4 eggs
- 2 1/3 cups sugar
- 1 cup vegetable oil
- 1 15 ounce can solid pack pumpkin
- 3 cups flour
- 1 teaspoon salt
- 1 3/4 teaspoons baking soda
- 2 3/4 teaspoons cinnamon*
- 3/4 teaspoons nutmeg*
- 3/4 teaspoon cloves*
- 1/4 teaspoon allspice*
- 1 cup nuts (raw, chopped and lightly toasted)
- 1/3 cup golden raisins (or a 1/3 cup more of nuts)
- For Topping:
- 1/4 cup sugar
- 1 teaspoon cinnamon
Preheat the oven to 375 F. Grease two loaf pans or 24 muffin cups.
Combine the eggs, sugar, oil, and pumpkin in a large bowl, and stir until smooth.
In a medium bowl, mix the dry ingredients with a wire whisk. Add the nuts and raisins. Add to the egg mixture and mix thoroughly.
Fill the loaf pans or muffin cups with the batter.
Mix the topping ingredients in a small bowl. Sprinkle over bread loaves or muffin batter.
Bake the bread at 375 F for 1 hour and 10 minutes, or the muffins for 35 to 40 minutes. When the bread is done, a toothpick inserted in the center will come out clean.
You may substitute 4 1/2 teaspoons of pumpkin pie spice for the starred ingredients. Be sure to note that you still need cinnamon for the topping.
If you don't want to use raisins, use 1/3 cup more nuts instead.
This may yield 24 muffins depending on the size muffin tins you use. If you prefer large muffins: fill the cups just to the top with batter. If you have any empty muffins cups, fill half full with water.