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Pumpkin Bread

TheBagLady's picture
This is an easy recipe to make Pumpkin Bread or muffins that is freezer friendly. Make in less than 4 minutes, Mix, mash and pour then enjoy.
Ingredients
  Pumpkin puree 1 Large, canned (15 Ounce Can)
  Egg 3 Large
  Flour 2 Cup (32 tbs)
  Sugar 1 1⁄2 Cup (24 tbs)
  Pecan/Walnut 1 Cup (16 tbs), crushed
  Baking powder 1 1⁄2 Teaspoon
  Baking soda 1 Teaspoon
  Cinnamon 1 Teaspoon, ground
  Salt 1⁄2 Teaspoon
  Pumpkin spice 1 Dash
  Vanilla extract 1 Teaspoon
Directions

GETTING READY
1) Preheat the oven to 350°F.
2) Place a a zip/seal-able bag on the bag holder.
3) Add the pumpkin, eggs, flour, sugar, pecans, baking soda, baking powder, cinnamon, salt, pumpkin spice and vanilla extract into the bag.
4) Seal the bag and mix up the ingredients thoroughly for about 1 to 2 minutes.

MAKING
5) Pour out the batter into a loaf pan and spread evenly.
6) Bake in the preheated oven for about 50 to 60 minutes until the crust is golden brown and a skewer inserted in the center comes out clean.

SERVING
7) Allow the pumpkin bread to cool down and freeze or slice serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Breakfast
Taste: 
Sweet
Method: 
Baked
Dish: 
Bread
Occasion: 
Thanksgiving
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Pumpkin
Interest: 
Easy
Preparation Time: 
5 Minutes
Cook Time: 
50 Minutes
Ready In: 
55 Minutes

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4.85
Average: 4.9 (2 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 5935 Calories from Fat 1126

% Daily Value*

Total Fat 133 g205.3%

Saturated Fat 24.8 g123.9%

Trans Fat 0 g

Cholesterol 634.4 mg211.5%

Sodium 3545.1 mg147.7%

Total Carbohydrates 1164 g388%

Dietary Fiber 253.9 g1015.7%

Sugars 571.5 g

Protein 145 g289.7%

Vitamin A 24920.9% Vitamin C 562.8%

Calcium 289.6% Iron 723.3%

*Based on a 2000 Calorie diet

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