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Half Moon Bay Pumpkin Bread

  Eggs 4
  Sugar 3 Cup (48 tbs)
  Oil 1 Cup (16 tbs)
  Canned pumpkin 2 Cup (32 tbs)
  Unsifted flour 3 Cup (48 tbs)
  Baking soda 2 Teaspoon
  Salt 1 Teaspoon
  Baking powder 1 Teaspoon
  Cinnamon 1 1⁄2 Teaspoon
  Nutmeg 3⁄4 Teaspoon
  Allspice 3⁄4 Teaspoon
  Ginger 1⁄2 Teaspoon
  Orange juice 2⁄3 Cup (10.67 tbs)
  Finely chopped walnuts 1 Cup (16 tbs)
  Semisweet chocolate bar 4 Ounce (1 Bar)

In mixer bowl, combine eggs, sugar and oil; cream on high speed for 5 minutes.
On medium speed, blend in pumpkin.
Sift flour with baking soda, salt, baking powder and spices.
Add dry ingredients alternately with orange juice.
Mix until smooth.
(Do not overmix.) Grate chocolate.
Fold nuts and grated chocolate into batter.
Spread into 2 greased 9 by 5-inch loaf pans.
Bake at 350°F for 1 to 1 1/4 hours or until loaf shrinks away from sides of the pan.
Bread will keep for several days or may be frozen.
Serve plain or buttered.
If desired, frost top and sides with White Chocolate Frosting.

Recipe Summary

Difficulty Level: 
Preparation Time: 
10 Minutes
Cook Time: 
75 Minutes
Ready In: 
85 Minutes

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Average: 4.3 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 8361 Calories from Fat 3893

% Daily Value*

Total Fat 450 g692.7%

Saturated Fat 73.9 g369.6%

Trans Fat 0 g

Cholesterol 845.9 mg282%

Sodium 5416.2 mg225.7%

Total Carbohydrates 1058 g352.7%

Dietary Fiber 90.5 g362.1%

Sugars 702 g

Protein 127 g254.5%

Vitamin A 1554.1% Vitamin C 180.6%

Calcium 113.8% Iron 211.8%

*Based on a 2000 Calorie diet

Half Moon Bay Pumpkin Bread Recipe