1 Video | Photo: Pumpkin Bread Recipe
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
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
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 224 reviews
By malva19
on March 02, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Too eggy, too dense. I'll look for a better recipe. Flavor is good.Didn't read reviews so I baked at 325 should be 350.
By jlm13
los angeles
on January 09, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I did not have 3 cups of fresh shredded pumpkin, so I substituted with a 15oz can of libby's pumpkin puree. It came out moist and wasn't dense, but most likely because I used less pumpkin than what the recipe called for. I've made something similar, pumpkin pound cake, which used more spices. I would have added more spice to this recipe, but I wanted to stick with just the cinnamon to see how it would turn out. I also omitted the pumpkin seeds. My pumpkin bread turned out simple but great, moist with a light touch of spice. My whole office loved it.
By Bunnybiter
on December 06, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Like so many others I had to increase bake time by nearly double. I believe it was in the oven for 2 hours and 15 minutes, I just kept checking on it until it was cooked through so the time may be longer or shorter. I first thought this might be because I changed some things, but it seems to be a reoccurring problem with reviewers.
The bread turns out dense and cake-like. Very moist and sweet, like zucchini bread but sweeter. I'll probably split it into two pans next time, which might make it bake for only an hour instead of two. There's plenty of batter to make two loaves without doubling the recipe, it fills one pan nearly to the top.
I left out the pumpkin seeds, my family and I don't like nuts or the like in our breads, so it was a wise choice, especially since some claim it makes the bread chewy. I had 2/3 of a can of pumpkin pie filling so I used that instead of fresh pumpkin omitting the cinnamon and vanilla.
Read all 224 reviews