Thursday, September 24, 2015

Family Recipe - Pumpkin Bread

If you are looking for a melt in your mouth, delicious quick bread for fall, look no further.  This tried-and-true family recipe is a sure winner!  It's another one straight out of my mom's recipe collection

Pumpkin Bread

This pumpkin bread calls for canned pumpkin, but freshly cooked pumpkin also works well.  Keep in mind canned pumpkin is dense, so if you plan on boiling your pumpkin, make sure to drain it well to keep the texture just right.

1 can (2 cups) canned pumpkin
4 eggs
1 cup oil
2/3 cup water
3 1/2 cups flour
1 teaspoon nutmeg
1 1/2 teaspoons salt
2 teaspoons baking soda
3 cups sugar
1 teaspoon cinnamon

Combine oil, eggs, sugar, water and pumpkin in a large mixing bowl.  Mix thoroughly.  Add dry ingredients and stir until well combined.  Pour batter into two greased loaf pans.  Bake for 1 hour at 350 degrees.  Remove from oven and cool for 15 minutes.  Turn onto cooling rack.  Once cool, slice and enjoy!

After mixing the ingredients, add to two loaf pans sprayed with non-stick spray.

Tip!  If you want a bread with less fat, substitute a product called lighter bake (found here or in the dry fruit section of your grocery store) for all of the oil.  The bread will be great, but the consistency will change a bit.

Tip!  Try substituting half of the flour with half whole wheat.  I'll bet you won't even notice.

Nutrition Information
Serves 20 (Each loaf cut into 10 slices)
1 serving =
310 calories
12 grams fat
49 grams carb
1 gram fiber
4 grams protein

Nutrition information calculated using Calorie Count.

Weight Watchers Points Plus - 9
Weight Watchers POINTS - 7


  1. Baking the pumpkin instead of boiling it make it less watery and more of the consistency of canned pumpkin. Plus you don't have to peel it.

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