Pumpkin Bread
User Reviews
4.9
Pumpkin Bread
Description
Pumpkin Bread uses canned pumpkin combined with all-purpose flour, sugar, vegetable oil, eggs, baking soda, and traditional fall spices like cinnamon and nutmeg. Mixing the wet ingredients separately before adding the dry ingredients helps ensure an even batter. Baking at 350°F in loaf pans yields a dense, moist bread with a delicate spice aroma and a soft but sturdy texture. It pulls away from the pan edges when done and passes the toothpick test with a few moist crumbs remaining.
This bread serves well sliced and buttered for breakfast, as a snack, or alongside tea. The warm spices and natural pumpkin flavor make it a seasonal treat that keeps well for a few days when wrapped properly.
To keep the bread fresh, cool it completely before wrapping tightly in plastic or storing in a sealable bag. It can be refrigerated for up to a week or frozen for several months. Avoid overfilling the loaf pans to allow proper rising and use fresh baking soda to ensure the bread rises correctly.
Ingredients
- 3 1/3 c. all-purpose flour
- 3 c. sugar
- 2 tsp baking soda
- 1 1/2 tsp salt
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1 15 oz pumpkin canned
- 1 c. vegetable oil
- 4 egg
- 2/3 c. water
Instructions
- Preheat oven to 350 degrees. Prepare two 5x9x3 inch loaf pans with non-stick spray, set aside.
- In a large mixing bowl combine pumpkin, oil, eggs and water. Mix in dry ingredients. Mix until combined. Spoon into loaf pans.
- Bake for 60-65 minutes or until a toothpick inserted near the center comes out clean.
- Cool for 10 minutes and remove from pan to wire rack.
Notes
- Test doneness by looking for the bread pulling slightly from the pan edges and using a toothpick; it should come out with moist crumbs but no wet batter.
- Do not overfill loaf pans, as batter that reaches the top can collapse during baking.
- Check your baking soda expiration date, as stale leavening can prevent rising.
- After cooling, wrap bread tightly to prevent drying out; stores 1-2 days at room temperature and up to one week refrigerated.
- Wrap in foil or freezer wrap and freeze for 2-3 months to extend shelf life.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 393 kcal
% Daily Value*
| Calories | 393kcal | 20% |
| Carbohydrates | 65g | 22% |
| Protein | 4g | 8% |
| Fat | 16g | 25% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 40mg | 13% |
| Sodium | 393mg | 16% |
| Potassium | 104mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 45g | 90% |
| Vitamin A | 4470IU | 89% |
| Vitamin C | 1.2mg | 1% |
| Calcium | 20mg | 2% |
| Iron | 1.7mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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