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Add a photoThis is an absolutely delicious pumpkin bread recipe. Bar none!. It was originally found in a 1995 edition of Bon Appétit magazine. However, Here is one caveat-The original recipe called for 3 cups sugar, which is too much for my taste. So,in my opinion and if you like, this recipe takes alterations and changes beautifully. It's not necessarily, necessary. I'm just sayin'.
Ingredients
- 3 cups sugar
- 1 cup vegetable oil
- 3 large eggs
- 1 can 16 oz can pumpkin
- 3 cups all-purpose flour
- 1 teaspoon ground cloves
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1 cup coarsely chopped walnuts
Directions
- Preheat oven to 350°F.
- Butter and flour two 9"x5"x3" loaf pans.
- Beat sugar and oil in large bowl to blend.
- Mix in eggs and pumpkin.
- Sift flour, cloves, cinnamon, nutmeg, baking soda, salt and baking powder into another large bowl.
- Stir in pumpkin mixture in two additions.
- Mix in walnuts, if desired.
- Divide batter equally between prepared pans.
- Bake until tester inserted into center comes out clean, about 1 hour and 10 minutes.
- Using sharp knife, cut around edge of loaves.
- Turn loaves out onto racks and cool completely
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 88g | |
| Recipe makes 16 servings | |
| Calories 387 | |
| Calories from Fat 149 | 39% |
| Total Fat 17.0g | 21% |
| Saturated Fat 1.58g | 6% |
| Trans Fat 0.35g | |
| Cholesterol 39mg | 13% |
| Sodium 204mg | 9% |
| Potassium 55mg | 2% |
| Total Carbs 56.18g | 15% |
| Dietary Fiber 1.0g | 3% |
| Sugars 37.73g | 25% |
| Protein 4.11g | 7% |
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