The best autumn bread.
| 15 | ounce pumpkin |
| 4 | eggs |
| 1 | cup pumpkin |
| 1/3 | cup water |
| 2 | cups white sugar |
| 1 | cup brown sugar |
| 1 3/4 | cups all-purpose flour |
| 1 3/4 | cups whole-wheat flour |
| 2 | teaspoons baking soda |
| 1 1/2 | teaspoons salt |
| 1 | teaspoon ground cinnamon |
| 1 | teaspoon ground nutmeg |
| 1/2 | teaspoon ground cloves |
| 1/4 | teaspoon ground ginger |
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two loaf pans.
- In a large bowl, mix together pumpkin puree, eggs, water and both sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
- Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean -- if it's still wet, leave the loaves in the oven, and check every ten minutes!
Breads, Thanksgiving
| Nutrition Facts | ||||||
Serving Size 80.5g |
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Amount Per Serving |
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|
Calories 175 Calories from Fat
9 |
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% Daily Value* |
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|
Total Fat
1.0g 2%
|
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|
Saturated Fat
0.3g 2%
|
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|
Cholesterol
31mg 10%
|
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|
Sodium
265mg 11%
|
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|
Total Carbohydrates
38.9g 13%
|
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|
Dietary Fiber
1.3g 5%
|
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|
Sugars
23.5g |
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|
Protein
3.1g
|
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|
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation. |
Nutritional Analysis
| Nutrition Grade
96% confidence  |
Good points |
Bad points |
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