Pumpkin Bread - Bundt Pan
Recipe: #21029
September 20, 2015
Categories: Breads, Desserts, Cakes, Tube/Bundt, Pumpkin, Brunch, Christmas, Potluck, Thanksgiving, Oven Bake, Kosher, Non-Dairy, Vegetarian, more
"Super Moist - from an old community cookbook. This makes enough for 2 bundt pans - I usually half the recipe for one."
Original is 12 servings
Ingredients
Nutritional
- Serving Size: 1 (155.8 g)
- Calories 512.4
- Total Fat - 20.2 g
- Saturated Fat - 3.2 g
- Cholesterol - 69.4 mg
- Sodium - 365.8 mg
- Total Carbohydrate - 78.2 g
- Dietary Fiber - 1.2 g
- Sugars - 50.7 g
- Protein - 6.1 g
- Calcium - 51.6 mg
- Iron - 1.1 mg
- Vitamin C - 1.8 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 350F.
Step 2
Spray bundt pans ( 2 ) thoroughly, with bakers secret.
Step 3
Sift dry ingredients together and set aside.
Step 4
Mix pumpkin, oil and eggs together..
Step 5
Pour into dry mixture and mix until smooth.
Step 6
Pour batter into the prepared pan and bake for 1 or more , or less, until baked completely ( top should be golden, a toothpick should come out clean).
Step 7
Cool in pan for 20 minutes then invert onto a rack and let cool completely.
Tips
No special items needed.
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