Pumpkin Bread IV
Breakfast and Brunch Breakfast Bread
This is an all time, excellent, every time recipe. It is very simple, and so well loved by many. I make these for family, friends, school functions, work functions, for gifts etc. It has always been raved about - even by kids! I recommend bringing this to your Thanksgiving function; you will be thanked many times for this delicious taste treat. This is a large quantity, but you will end up making this size batch more than once. You can also make muffins and small loaves using this recipe; bake for 30 to 35 minutes.
Servings per recipe: 36
Calories per serving: 247
Preparation time: 15m
Total cooking time: 1h 15m
Ingredients:
- 3 cups canned pumpkin puree
- 1 1/2 cups vegetable oil
- 4 cups white sugar
- 6 eggs
- 4 3/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons ground cinnamon
- 1 1/2 teaspoons ground nutmeg
- 1 1/2 teaspoons ground cloves
Directions:
- 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9x5 inch loaf pans.
- 2 In a large bowl, mix together the pumpkin, oil, sugar, and eggs. Combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves; stir into the pumpkin mixture until well blended. Divide the batter evenly between the prepared pans.
- 3 Bake in preheated oven for 45 minutes to 1 hour. The top of the loaf should spring back when lightly pressed.
Nutrion facts:
| Total Fat | 10.3g | 16% |
| Saturated Fat | 2.0g | |
| Cholesterol | 31mg | 10% |
| Sodium | 231mg | 9% |
| Potassium | 73mg | 2% |
| Total Carbohydrates | 36.8g | 12% |
| Dietary Fiber | 1.1g | 5% |
| Protein | 3g | 6% |
| Sugars | 23g | |
| Vitamin A | 3219IU | |
| Vitamin C | 1mg | |
| Calcium | 25mg | |
| Iron | 1mg | |
| Thiamin | 0mg | |
| Niacin | 2mg | |
| Vitamin B6 | 0mg | |
| Magnesium | 10mg | |
| Folate | 37mcg |
