Pumpkin Bread
Pumpkin Bread requires approximately 1 hour and 35 minutes from start to finish. One portion of this dish contains roughly 6g of protein, 18g of fat, and a total of 350 calories. This dairy free and lacto ovo vegetarian recipe serves 12 and costs 39 cents per serving. It works well as a very reasonably priced bread. This recipe is liked by 50 foodies and cooks. If you have flour, sugar, vegetable oil, and a few other ingredients on hand, you can make it. It is brought to you by Foodnetwork. Taking all factors into account, this recipe earns a spoonacular score of 34%, which is rather bad. Organic Evoo Pumpkin Bread With Pumpkin Seed Topping, Pumpkin Beer Bread with Pumpkin and Honey Butter for #FallFest, and Fresh Homemade Pumpkin Puree & Pumpkin Bread are very similar to this recipe.
Servings: 12
Preparation duration: 20 minutes
Cooking duration: 75 minutes
Ingredients:
1/4 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons cinnamon
3 large eggs
2 cups all-purpose flour
3 cups shredded fresh pumpkin
1 cup toasted pumpkin seeds
1/2 teaspoon salt
1 1/2 cups sugar
1 teaspoon vanilla extract
3/4 cup vegetable oil
Equipment:
oven
bowl
loaf pan
wire rack
knife
Cooking instruction summary:
Watch how to make this recipe. Preheat the oven to 325 degrees F. Sift the flour, cinnamon, baking soda, baking powder, and salt together. In a separate bowl, mix the sugar, vegetable oil, eggs, and vanilla. Combine both mixtures and fold in the shredded pumpkin and pumpkin seeds. Once the ingredients are all incorporated pour into a non- stick 9 by 5 by 3-inch loaf pan. If your pan is not non- stick coat it with butter and flour. Bake for 1 hour and 15 minutes. At this point a knife inserted into the middle of the loaf should come out clean. Cool for 15 minutes and turn out onto a cooling rack. Cool completely. For muffins temperature should also be 325 degrees F., but bake for 30 minutes.
Step by step:
1. Watch how to make this recipe.
2. Preheat the oven to 325 degrees F.
3. Sift the flour, cinnamon, baking soda, baking powder, and salt together.
4. In a separate bowl, mix the sugar, vegetable oil, eggs, and vanilla.
5. Combine both mixtures and fold in the shredded pumpkin and pumpkin seeds. Once the ingredients are all incorporated pour into a non- stick 9 by 5 by 3-inch loaf pan. If your pan is not non- stick coat it with butter and flour.
6. Bake for 1 hour and 15 minutes. At this point a knife inserted into the middle of the loaf should come out clean. Cool for 15 minutes and turn out onto a cooling rack. Cool completely. For muffins temperature should also be 325 degrees F., but bake for 30 minutes.
Nutrition Information:
covered percent of daily need
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