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Pumpkin Bread Recipe

Cookstr
Course:
Total Time: Under 2 Hours
Skill Level: Easy
Cost: Inexpensive
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Pumpkin Bread

Photo by: Joseph DeLeo

This is one of the best of all fruit breads-really a cake in bread’s clothing. Served with a dollop of whipped cream, it makes an appropriate finale to a Thanksgiving dinner and a change from the ubiquitous pie. You can safely make it weeks ahead of time and keep it in the freezer. Use a fresh pumpkin if it’s that time of year and you happen to have one. If not, canned pumpkin does the job perfectly and certainly saves time and trouble.

Yield: 2 large loaves

INGREDIENTS
  • 3 cups cooked, mashed pumpkin (or 29-ounce can)
  • 1 cup oil
  • 1 cup honey
  • 1 cup brown sugar
  • 1 cup chopped walnuts
  • 1 teaspoon kosher salt
  • 1 teaspoon ground cloves
  • 1 teaspoon cinnamon
  • 4 teaspoons baking soda
  • 2 cups unbleached white flour
  • 2½ cups whole wheat flour
  • ½ cup wheat germ

Directions

1. Preheat the oven to 350°F. Butter two 9-x-5-inch bread pans and set aside.

2. Place the pumpkin, oil, honey, and brown sugar in a large mixing bowl and stir with a wooden spoon. Add all the remaining ingredients and stir until well blended.

3. Divide the batter into the prepared pans and bake for 1 hour, or until a toothpick inserted into the center of a loaf comes out clean. Cool on a wire rack for 30 minutes, then turn the loaves out of the pans. Finish cooling the bread on the rack before serving.


© 2007 Bernice Hunt
NUTRITIONAL INFORMATION

Nutrients per serving (% daily value)

Nutritional information is based on 8 servings per loaf.

417kcal (21%)
427mg (18%)
59g
5g
19g (30%)
0g
2g (8%)
9g
8g
0mg (0%)
28g
7g
62mg
277mg
358mcg RAE (12%)
2mg (4%)
40mg (4%)
3mg (15%)
FROM THE KITCHEN OF...

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