Libby’s Pumpkin Bread
If you have around 45 minutes to spend in the kitchen, Libby’s Pumpkin Bread might be a great dairy free and lacto ovo vegetarian recipe to try. One portion of this dish contains roughly 5g of protein, 3g of fat, and a total of 217 calories. For 39 cents per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. This recipe serves 16. This recipe from Kitchen Nostalgia has 7 fans. It works well as a bread. Head to the store and pick up oil, flour, eggs, and a few other things to make it today. All things considered, we decided this recipe deserves a spoonacular score of 39%. This score is rather bad. Try Libby's Pumpkin Roll, Libby's Pumpkin Roll, and Libby’s Pumpkin Pie for similar recipes.
Servings: 16
Ingredients:
¼ tsp. baking powder
2 tsp. baking soda
1½ cup each granulated sugar and packed brown sugar
2 cups canned pumpkin
1 tsp. cinnamon
4 eggs
3½ cups all-purpose flour
½ tsp. nutmeg
1 cup oil
1½ tsp. salt
Equipment:
loaf pan
oven
Cooking instruction summary:
Sift dry ingredients together.Mix dry ingredients with the oil and pumpkin, stirring until well combined.Add eggs, one at a time, blending thoroughly.Bake in well greased loaf pans for 50 to 60 minutes in 350 degree oven.
Step by step:
1. Sift dry ingredients together.
2. Mix dry ingredients with the oil and pumpkin, stirring until well combined.
3. Add eggs, one at a time, blending thoroughly.
4. Bake in well greased loaf pans for 50 to 60 minutes in 350 degree oven.
Nutrition Information:
covered percent of daily need
