Pumpkin Bread

Yield: Serves 24 (serving size: 1 slice)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 168
  • Calories from fat: 0.0%
  • Fat: 7.2g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 4.2g
  • Polyunsaturated fat: 1.9g
  • Protein: 2.8g
  • Carbohydrate: 24.4g
  • Fiber: 2g
  • Cholesterol: 26mg
  • Iron: 1mg
  • Sodium: 189mg
  • Calcium: 12mg

Ingredients

  • 7.1 ounces whole-wheat flour (about 1 1/2 cups)
  • 4.5 ounces all-purpose flour (about 1 cup)
  • 1 1/4 teaspoons ground cinnamon
  • 1 1/8 teaspoons ground nutmeg
  • 3/4 teaspoon ground cloves
  • 1/2 teaspoon ground ginger
  • 1 1/2 teaspoons baking soda
  • 1 1/4 teaspoons kosher salt
  • 1 1/2 cups sugar
  • 2/3 cup canola oil
  • 1/2 cup water
  • 3 large eggs
  • 1 (15-ounce) can pumpkin

Preparation

  1. 1. Preheat oven to 350°.
  2. 2. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, cinnamon, and next 5 ingredients (through salt) in a medium bowl, stirring with a whisk. Make a well in center of mixture. Combine sugar and next 3 ingredients (through eggs), stirring with a whisk. Stir in canned pumpkin; add to flour mixture, stirring just until moist. Spoon batter into 2 (9 x 5–inch) or 4 (5 x 3–inch) loaf pans coated with cooking spray.
  3. 3. Bake large loaves at 350° for 1 hour; bake small loaves at 350° for 25 minutes. Loaves are done when a wooden pick inserted in center comes out clean. Cut each large loaf into 12 slices; each small loaf into 6 slices.
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