This time of year I really enjoy baking with pumpkin. You can probably tell that by all the pumpkin recipes that I have been posting. Stay tuned for a pumpkin soup next week. This however, is one of my favorite pumpkin breads to make. It also makes a great holiday treat or food gift to give away
I found this recipe on Allrecipes a few years ago and I have adapted it some of the years. We really enjoy this recipe. We eat it for a dessert. It is not exactly a healthy recipe because it has a lot of sugar in it. I have tried cutting back the sugar and it is just not the same.
I have made it healthier by using part whole wheat pastry flour. The original recipe calls for 3 1/2 cups of regular all purpose flour, so you can make it either way and it will be great.
- 1 (15 ounce) can pumpkin puree
- 4 eggs
- 1 cup vegetable oil
- 2/3 cup water
- 3 cups white sugar
- 2 cups whole wheat pastry flour
- 1 1/2 cups all purpose flour
- 2 teaspoons baking soda
- 1 1/2 teaspoons salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1/4 teaspoon nutmeg ( I leave this out since my husband hates nutmeg and can taste it in anything.)
- Preheat oven to 350 degrees. Grease and flour three 7x3 inch loaf pans. I use two stoneware 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 the prepared pans.
- Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.
Amount Per Serving: Calories: 305Total Fat: 11gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 33mgSodium: 263mgCarbohydrates: 48gFiber: 3gSugar: 26gProtein: 5g
Nutritional values are approximate and aren't always accurate.