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Special Pumpkin Bread

  Eggs 4 Large, lightly beaten
  Canned pumpkin 16 Ounce (1 can)
  Sugar 2 Cup (32 tbs)
  Vegetable oil 3⁄4 Cup (12 tbs)
  Water 2⁄3 Cup (10.67 tbs)
  Vanilla extract 2 Teaspoon
  All purpose flour 3 1⁄3 Cup (53.33 tbs)
  Baking soda 2 Teaspoon
  Baking powder 1⁄2 Teaspoon
  Salt 3⁄4 Teaspoon
  Pumpkin pie spice 2 Teaspoon
  Ground nutmeg 1 Teaspoon
  Ground cinnamon 1 Teaspoon
  Chopped pecans 1 Cup (16 tbs)
  Cream cheese 4 Tablespoon
  Gingered peach preserves 4 Tablespoon

Combine first 6 ingredients in a large bowl; stir well.
Combine flour and next 6 ingredients; add flour mixture to pumpkin mixture, stirring until well blended.
Stir in pecans.
Spoon batter into 2 greased 9- x 5- x 3-inch loafpans.
Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean.
Cool in pans on wire racks 10 minutes; remove from pans, and let cool completely on wire racks.
Serve with Cream Cheese and Gingered Peach Preserves.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 6209 Calories from Fat 2576

% Daily Value*

Total Fat 296 g455.3%

Saturated Fat 49.5 g247.7%

Trans Fat 0 g

Cholesterol 911.9 mg304%

Sodium 4897.9 mg204.1%

Total Carbohydrates 829 g276.3%

Dietary Fiber 40.5 g162.1%

Sugars 463.3 g

Protein 88 g176.6%

Vitamin A 1448.9% Vitamin C 38.3%

Calcium 74.3% Iron 196.1%

*Based on a 2000 Calorie diet

Special Pumpkin Bread Recipe