This flavourful quick bread is a favourite with my family and friends. Make ahead and freeze for brown bag lunches.
Make your own pumpkin purée.
Makes three loaves.
Pumpkin Bread
This flavourful quick bread is a favourite with my family and friends. Make ahead and freeze for brown bag lunches.Makes three loaves.
Servings: 30
Calories: 198kcal
Equipment
- 3 loaf pans
- 1 Electric mixer
Ingredients
- 3 cups Granulated sugar
- ½ cup Vegetable oil
- ½ cup Plain applesauce
- 4 Eggs beaten
- 2 cups Pumpkin purée 16 oz. can
- 3½ cups All-purpose flour
- 1 tsp Baking powder
- 2 tsp Baking soda
- 1 tsp Salt
- 1 tsp Allspice
- ½ tsp Ground cloves
- 1 tsp Nutmeg
- 1 tsp Cinnamon
- 2/3 cup Water
- ¾ cup Chopped nuts walnuts or pecans
Instructions
- Move oven rack to lowest position so top of loaf will be in the middle of the oven.
- Preheat oven to 350°F.
- Grease bottoms only of 3 loaf pans. This prevents ridges on the edges and helps form a rounded top.
- Sift dry ingredients together.
- Combine sugar, oil and applesauce.
- Beat in eggs.
- Add pumpkin purée and stir.
- Add dry ingredients to liquid mixture alternating with water. Mix on low speed until just combined.
- Stir in nuts by hand, scraping down the sides of the bowl. Don’t over mix the batter.
- Pour evenly into three loaf pans.
- Bake for 55-60 minutes, or until toothpick inserted in middle of loaf comes out clean.
- Cool in pans on wire rack for 15 minutes.
- Run a knife along the edge of pans to loosen the loaves.
- Turn out slowly to allow bottom to release from pan and cool completely on wire rack. If the first loaf doesn’t turn out easily (the bottom of the loaf sticks to the pan) let the other loaves cool in pan a few minutes longer.
Nutrition
Calories: 198kcal | Carbohydrates: 33g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 1g | Trans Fat: 0.03g | Cholesterol: 22mg | Sodium: 175mg | Potassium: 75mg | Fiber: 1g | Sugar: 21g | Vitamin A: 2576IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg
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