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- user reviews (11)
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3
cups sugar
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1
cup cooking oil
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4
eggs
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3 1/3
cups all-purpose flour
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2
teaspoons baking soda
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1 1/2
teaspoons salt
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1
teaspoon ground cinnamon
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1
teaspoon ground nutmeg
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2/3
cup water
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1
15 ounce can pumpkin
1. Grease the bottom and 1/2 inch up sides of two 9x5x3-inch, three 8x4x2-inch, or four 7-1/2x3 1/2-x2-inch loaf pans; set aside. In a very large mixing bowl beat sugar and oil with an electric mixer on medium speed. Add eggs and beat well; set aside.
2. In a large bowl combine flour, baking soda, salt, cinnamon, and nutmeg. Add flour mixture and water alternately to sugar mixture, beating on low speed after each addition just until combined. Beat in pumpkin. Spoon batter into prepared pans.
3. Bake in a 350 degree F oven for 55 to 65 minutes or until a wooden toothpick inserted near centers comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans. Cool completely on wire racks. Wrap and store overnight before slicing. Makes 2 loaves (32 servings).
- Variation Raisin-Nut Pumpkin Bread:Prepare bread as above, except fold 3/4 cup raisins and 3/4 cup chopped walnuts into batter after pumpkin has been added. Nutrition Facts per serving: 220 cal., 10 g total fat (1 g sat. fat), 27 mg chol., 197 mg sodium, 32 g carbo., 1 g dietary fiber, 8 g pro.Daily Values: 59% vit A, 2% vit. C, 2% calcium, 6% ironExchanges: .5 Starch, 1 .5 Other Carbo., 2 Fat
- Servings Per Recipe 32,
- Calories 191,
- Protein (gm) 2,
- Carbohydrate (gm) 29,
- Fat, total (gm) 8,
- Cholesterol (mg) 27,
- Saturated fat (gm) 1,
- Dietary Fiber, total (gm) 1,
- Sugar, total (gm) 18,
- Vitamin A (IU) 2867,
- Vitamin C (mg) 1,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 1,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 8,
- Cobalamin (Vit. B12) (µg) 0,
- Sodium (mg) 197,
- Potassium (mg) 50,
- Calcium (DV %) 10,
- Iron (DV %) 1,
- Starch () 1,
- Other Carb () 2,
- Fat () 2,
- Percent Daily Values are based on a 2,000 calorie diet
Top Brands
Delicious and moist. Depending upon the pan you use, some adjustments should be made to the cooking time and temp. For bread pans, I'd reduce the temp and increase the cooking time.
12/19/2011 09:36:43 AM Report AbuseMy daughter made this for us while at college and it was the best Pumpkin bread we ever had! Great recipe!! Moist and delicious, freezes well too!
11/23/2011 10:18:35 AM Report AbuseSorry about the double printing. A message came up & said I had to write more, so I did, & now there's 2 reviews! Sorry!
11/22/2010 03:33:17 PM Report AbuseI tried to rate this w/ 5 stars, but it wouldn't take. The bread was great. I had to bake it at 325 cuz at 350 the sides & bottom were brown, & the middle was completely raw. I lowered it half way through baking it. I baked it for well over an hour. I will definitely make this again. Thank you BHG for this great recipe!
11/22/2010 03:17:15 PM Report AbuseI don't know why it has only 1 star. I thought this bread was great!! Next time I make it, I will put the oven a little lower, maybe 325 cuz at 350, I noticed the sides & bottom were all brown, & the inside was completely raw. I did lower the oven half way through baking, & baked it for well over an hour. I will definitely make this again. Thank you BHG for this recipe!
11/22/2010 03:12:53 PM Report Abuse