Pumpkin Bread
Provided by: Indiana State Poultry Association
Spiced with nutmeg, cinnamon and cloves and topped with nuts or a glaze, easy Pumpkin Bread is a delicious dessert any time of year.
- Serves 24
- Total Time: 55 minutes
- Preparation Time: 10-15 minutes
- Cook/Bake Time: 30-40 minutes
Ingredients
Bread
- 1 can (15-ounce) pumpkin puree
- 4 eggs
- 1 cup vegetable oil
- 2/3 cup water
- 3 cups white sugar
- 3 ½ cups flour
- 2 teaspoons baking soda
- 1 1/2 teaspoons salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground ginger
Streusel
- 5 tablespoons dark brown sugar
- 1 tablespoon all-purpose flour
- 2 tablespoons unsalted butter, softened
- 1 teaspoon ground cinnamon
- ½ cup chopped pecans
- Pinch of salt
Preparation
- Preheat oven to 350°.
Directions
- Grease and flour four 5.5x2.5 inch loaf pans.
- In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended.
- In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into prepared pans.
- In another bowl, prepare streusel topping by working butter into brown sugar, flour, cinnamon and salt. Toss in pecans. Sprinkle over bread batter.
- Bake for about 50 minutes. Loaves are done when toothpick inserted in the center comes out clean.
Nutrition Information
Per serving: 1/24 of recipe
Calories: 212
Total fat: 15 g
Saturated fat: 3 g
Polyunsaturated fat: 7 g
Monounsaturated fat: 4 g
Cholesterol: 34 mg
Sodium: 179 mg
Carbohydrates: 23 g
Fiber: 1 g
Sugar: 22 g
Protein: 2 g
Vitamin A: 130 mcg
Vitamin D: 0 mcg
Folate: 6 mcg
Choline: 27 mg
Calcium: 19 mg
Iron: 1 mg
Potassium: 37 mg
This recipe is a good source of vitamin A.
Calories: 212
Total fat: 15 g
Saturated fat: 3 g
Polyunsaturated fat: 7 g
Monounsaturated fat: 4 g
Cholesterol: 34 mg
Sodium: 179 mg
Carbohydrates: 23 g
Fiber: 1 g
Sugar: 22 g
Protein: 2 g
Vitamin A: 130 mcg
Vitamin D: 0 mcg
Folate: 6 mcg
Choline: 27 mg
Calcium: 19 mg
Iron: 1 mg
Potassium: 37 mg
This recipe is a good source of vitamin A.
Tip
Makes four 5.5 x 2.5” loaf pans, 6 servings each