Lucia's Most Delicious Winner Of A Pumpkin Bread
Recipe: #18313
March 31, 2015
Categories: Breads, Eggs, Pumpkin, Picnic Potluck, Thanksgiving, Oven Bake, Vegetarian, Quick Breads, Flour, Kosher Dairy, more
"My sister made this bread for Thanksgiving a few years ago where we all agreed that it was the best we've ever had. When I asked for the recipe, she couldn't find it. Low-and-Behold she just found it (Thank Goodness!) and I'm placing it here for safe keeping before it disappears again. It's FABULOUS!! NOTE: Can't find pumpkin? I more often use leftover mashed butternut or buttercup squash as a sub where I find that it adds more of an elevated flavor."
Original is 10-12 servings
Ingredients
Nutritional
- Serving Size: 1 (171 g)
- Calories 854.3
- Total Fat - 65.5 g
- Saturated Fat - 26.7 g
- Cholesterol - 195.6 mg
- Sodium - 662.9 mg
- Total Carbohydrate - 64.4 g
- Dietary Fiber - 3 g
- Sugars - 44.1 g
- Protein - 7.5 g
- Calcium - 48.7 mg
- Iron - 1.8 mg
- Vitamin C - 0 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
In a large bowl, beat the eggs. Add oil and pumpkin; beat until smooth. Combine remaining ingredients; gradually beat into pumpkin mixture.
Step 2
Pour batter into two greased and floured 8 x 4" loaf pans. Bake at 325-degrees F for 50 - 55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from the pans to wire racks to cool completely.
Tips
No special items needed.
2 Reviews
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