Pumpkin Dessert Bread
Add Your Own Photo to this RecipeServings
Prep Time
Cook Time
Ready In
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."
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 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.
Related
Recipe Stories / Blog
Chicken Parmesan Bundles - With Spinach and Cream Cheese Filling
I am on a roll. And when I am on a role, I go all out. What, you ask? Pasta....
