Pumpkin Dessert Bread
Recipe: #34248
February 05, 2020
Categories: Breads, Desserts, Snacks, Vegetables, Pumpkin, Brunch, Entertaining, Fall/Autumn, Ladies Luncheon, Picnic, Potluck, Summer, Sunday Dinner, Winter, Oven Bake, Non-Dairy, Vegetarian, Quick Breads, Kid's Lunches, Spring, All Occasions more
"This can be stored in the refrigerator for a long time. It is good served with spiced tea. Another recipe from my mother, Constance Wagner. This has never failed to turn out well."
Original recipe yields 32 servings
Ingredients
Nutritional
- Serving Size: 1 (79 g)
- Calories 225.8
- Total Fat - 12.6 g
- Saturated Fat - 2.3 g
- Cholesterol - 113 mg
- Sodium - 161.5 mg
- Total Carbohydrate - 23.2 g
- Dietary Fiber - 0.7 g
- Sugars - 13.1 g
- Protein - 5.6 g
- Calcium - 26.7 mg
- Iron - 0.9 mg
- Vitamin C - 1.2 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Put mixed dry ingredients in large bowl and use a spoon to make a deep well in the center.
Step 2
Add all of the other ingredients into the well, stirring carefully just enough to dampen all the dry ingredients.
Step 3
Pour into two 9"x5"x2½" loaf pans, greased
Step 4
Bake at 350' F. 1 hour.
Tips & Variations
No special items needed.
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