Harvest Time Pumpkin Bread
Recipe: #17266
February 08, 2015
Categories: Breads, Pumpkin, Squash, New England, Oven Bake, Kosher, Non-Dairy, Vegetarian, Quick Breads, more
"Every year right after Thanksgiving, I cook up my decorative pumpkins which I set outside for the Fall (as long as they're not carved or bitten by animals). I normally roast them in the oven and place the pulp into ziplock bags to freeze for the year which I use to make goodies. One of those goodies is this pumpkin bread. I also make this bread if I happen to have leftover squash from the holidays. I've baked these for functions, church bake sales, or just because. It is super moist and goes great with coffee or tea."
Original is 12 servings
Ingredients
Nutritional
- Serving Size: 1 (163.2 g)
- Calories 513.1
- Total Fat - 20.2 g
- Saturated Fat - 3.2 g
- Cholesterol - 69.4 mg
- Sodium - 575.4 mg
- Total Carbohydrate - 78.5 g
- Dietary Fiber - 1.3 g
- Sugars - 50.7 g
- Protein - 6.2 g
- Calcium - 68.2 mg
- Iron - 1.1 mg
- Vitamin C - 1.8 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 350 degrees Fahrenheit.
Step 2
Grease and flour 2 loaf pans (9 x 4), set aside.
Step 3
In a bowl, add first 4 ingredients and mix through.
Step 4
In a separate bowl, mix the dry ingredients.
Step 5
Add the dry ingredients into the wet ingredients all at once and mix through, just until all ingredients are moistened and evenly distributed.
Step 6
Bake for 45 minutes to 1 hour until a toothpick comes out clean.
Tips
- 2 loaf pans
3 Reviews
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