4 mini loaves calls for gift giving, so wrap these up and give your friends a succulent quick bread that’s fit for the holiday consumption. Or make one big loaf, cut everyone a slice and watch your family marvel at the pumpkin bread’s rich flavor. This recipe comes to us from Angela of My Year Without Spending.
Serves 12 (4 Mini Loaves)
- 2 eggs, beaten together slightly
- 2 cups sugar
- 2 cups canned pumpkin puree or roasted pumpkin puree*
- 1 cup oil
- 2 cups flour
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- 1 teaspoon salt
- 1 teaspoon allspice
- 1 teaspoon ground cloves
*please note that canned pumpkin is not the same as canned pumpkin pie filling, which should not be substituted. To make your own pumpkin puree, cut a pumpkin in half, scoop out the seeds and roast, cut side down, in a 400 degree oven for 50-60 minutes, or until pumpkin flesh is soft when poked as a fork. For the smoothest consistency, puree the roasted pumpkin pulp in a food processor or blender.
Preheat the oven to 350 degrees. Lightly grease and flour 4 mini bread pans.
In a medium bowl, mix together eggs, sugar, pumpkin and oil.
In a different medium bowl mix together flour, cinnamon, salt allspice and cloves.
Add dry ingredients to pumpkin egg mixture and mix to combine.
Bake for 1 hour** or until mini loaves are browned on top.
** If you are making 1 large loaf instead of 4 mini loaves your cook time may be slightly longer. Pumpkin bread is complete when the top of the loaf has browned.
Servings per Recipe:Amount per Serving
Calories from Fat: 173
Total Fat: 19.3g
Saturated Fat: 3g
Dietary Fiber: 1g
The FDA recommends 2000 calories a day as a reasonable average guideline for most adults. Click here to learn how you can use the Monday 2000 to reset the calorie budget you have to spend each day. For specific calorie recommendations based on your age, metabolism and medical history, consult your doctor or nutritionist.