Pumpkin Bread

Total Time:
1 hr 35 min
Prep:
20 min
Cook:
1 hr 15 min

Yield:
1 loaf or 1 1/2 dozen small muffins
Level:
Easy

Ingredients
  • 2 cups all-purpose flour
  • 2 teaspoons cinnamon
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 cups sugar
  • 3/4 cup vegetable oil
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 3 cups shredded fresh pumpkin
  • 1 cup toasted pumpkin seeds
Directions
Watch how to make this recipe.
  • Preheat the oven to 325 degrees F.

  • Sift the flour, cinnamon, baking soda, baking powder, and salt together.

  • In a separate bowl, mix the sugar, vegetable oil, eggs, and vanilla. Combine both mixtures and fold in the shredded pumpkin and pumpkin seeds. Once the ingredients are all incorporated pour into a non- stick 9 by 5 by 3-inch loaf pan. If your pan is not non- stick coat it with butter and flour.

  • Bake for 1 hour and 15 minutes. At this point a knife inserted into the middle of the loaf should come out clean. Cool for 15 minutes and turn out onto a cooling rack. Cool completely. For muffins temperature should also be 325 degrees F., but bake for 30 minutes.

  • Calories: 205

  • Fat: 11 grams

  • Saturated Fat: 1 gram

  • Protein: 3 grams

  • Carbohydrates: 26 grams

  • Sugar: 12 grams

  • Fiber: 1 gram

  • Cholesterol: 35 milligrams

  • Sodium: 154 milligrams


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    This recipe is featured in:

    Thanksgiving Desserts: Pies and Beyond