1 Video | Photo: Pumpkin Bread Recipe
Ingredients
- wrapped2 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
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By Fortune Cookie 68
Long Beach, CA
on May 08, 2012
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Wow this is the best pumpkin bread recipe ever! It was sooo moist! I added a little chopped crystalized ginger and omitted the pumpkin seeds. I think I will try the seeds next time. After reading other comments I used canned pumpkin and it turned out great. I did have to bake it for an additional 30 minutes which may have been due to using canned instead of fresh pumpkin?? Can't wait till pumpkin season gets here so I can try it with fresh pumpkin!!
By Niqabi Wife
NY
on April 17, 2012
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This is the best pumpkin bread I've had! I bake it for my husband and I. Also for his in-laws who don't like many desserts but they loved this! Every time I make it it's gone so quickly.
I use 15/16 oz of canned pumpkin, cook on 350 degrees for 1 hour 30mins, sometimes a little longer. It's always perfect. Highly recommend this one!
By cdulaney
on April 13, 2012
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I was looking for a great banana muffin recipe but came across this instead. These were delicious! I actually substituted banana for the pumpkin and pumpkin seeds and also used 1 cup of regular sugar and 1/2 cup of brown sugar instead 1 1/2 cups of regular sugar. This pumpkin bread recipe turned out the best banana muffins I've made!
Read all 196 reviews