Pumpkin Bread
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happy_bunny1990
Posts: 144
in Recipes
INGREDIENTS
3 cups canned pumpkin puree
1 1/2 cups vegetable oil
4 cups white sugar
6 eggs
4 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground nutmeg
1 1/2 teaspoons ground cloves
DIRECTIONS
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9x5 inch loaf pans.
In a large bowl, mix together the pumpkin, oil, sugar, and eggs. Combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves; stir into the pumpkin mixture until well blended.
Divide the batter evenly between the prepared pans.
Bake in preheated oven for 45 minutes to 1 hour. The top of the loaf should spring back when lightly pressed.
FOOTNOTES
Variations
Add raisins, mini chocolate chips (the best), pecans, or walnuts.
Servings Per Recipe: 36
Amount Per Serving
Calories: 248
Total Fat: 10.3g
Cholesterol: 35mg
Sodium: 230mg
Total Carbs: 36.8g
Dietary Fiber: 1.1g
Protein: 3g
3 cups canned pumpkin puree
1 1/2 cups vegetable oil
4 cups white sugar
6 eggs
4 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground nutmeg
1 1/2 teaspoons ground cloves
DIRECTIONS
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9x5 inch loaf pans.
In a large bowl, mix together the pumpkin, oil, sugar, and eggs. Combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves; stir into the pumpkin mixture until well blended.
Divide the batter evenly between the prepared pans.
Bake in preheated oven for 45 minutes to 1 hour. The top of the loaf should spring back when lightly pressed.
FOOTNOTES
Variations
Add raisins, mini chocolate chips (the best), pecans, or walnuts.
Servings Per Recipe: 36
Amount Per Serving
Calories: 248
Total Fat: 10.3g
Cholesterol: 35mg
Sodium: 230mg
Total Carbs: 36.8g
Dietary Fiber: 1.1g
Protein: 3g
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INGREDIENTS
3 cups canned pumpkin puree
1 1/2 cups vegetable oil
4 cups white sugar
6 eggs
4 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground nutmeg
1 1/2 teaspoons ground cloves
DIRECTIONS
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9x5 inch loaf pans.
In a large bowl, mix together the pumpkin, oil, sugar, and eggs. Combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves; stir into the pumpkin mixture until well blended.
Divide the batter evenly between the prepared pans.
Bake in preheated oven for 45 minutes to 1 hour. The top of the loaf should spring back when lightly pressed.
FOOTNOTES
Variations
Add raisins, mini chocolate chips (the best), pecans, or walnuts.
Servings Per Recipe: 36
Amount Per Serving
Calories: 248
Total Fat: 10.3g
Cholesterol: 35mg
Sodium: 230mg
Total Carbs: 36.8g
Dietary Fiber: 1.1g
Protein: 3g0
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