Holiday Pumpkin Bread
1
Person talking
I honestly have no idea where I got this recipe. It's been hanging out in my recipe box as long as I've been doing holiday baking and I make it every year to put in my gift baskets at Christmas. It's always a huge hit and it's a little lower cal than most pumpkin breads. Oh . . . and it's milk free for those with milk allergies! Hope you like it as much as we do!
- Ready In:
- 1hr
- Serves:
- Yields:
- Units:
1
Person talking
ingredients
- 1 1⁄2 cups flour
- 1⁄2 teaspoon salt
- 1 cup sugar
- 1 teaspoon baking soda
- 1 cup pumpkin
- 1⁄2 cup olive oil
- 2 eggs (beaten)
- 1⁄4 cup water
- 1⁄4 teaspoon nutmeg
- 1⁄4 teaspoon cinnamon
- 1⁄4 teaspoon allspice
- walnuts (optional)
directions
- Preheat oven to 350 degrees F.
- Sift together flour, salt, sugar and soda.
- Mix the pumpkin, olive oil, eggs, water, nutmeg, cinnamon and allspice.
- Combine the two mixes (not to thoroughly).
- Stir in walnuts* (*Optional and should be chopped).
- Pour batter into well buttered pan.
- Bake 50-60 minutes until toothpick comes out clean.
- Turn out of pan and let cool on rack.
MY PRIVATE NOTES
Add a Note
Advertisement
Advertisement
RECIPE MADE WITH LOVE BY
@ktenille
Contributor
@ktenille
Contributor
"I honestly have no idea where I got this recipe. It's been hanging out in my recipe box as long as I've been doing holiday baking and I make it every year to put in my gift baskets at Christmas. It's always a huge hit and it's a little lower cal than most pumpkin breads. Oh . . . and it's milk free for those with milk allergies! Hope you like it as much as we do!"
JOIN THE CONVERSATION
upload
review
tweak
ask
all
reviews
tweaks
q&a
sort by:
-
This was really terrific pumpkin bread that was gently spiced. I was unsure as to what size loaf pan to use, and opted for 8x4-inches. The bread came out really high and took about 65 minutes to bake, so I would image a 9-inch pan would be more appropriate. I did add chopped walnuts, and the end result was a tasty fall treat! Made for My 3 Chefs October 2013.2Reply
-
Reply
-
I honestly have no idea where I got this recipe. It's been hanging out in my recipe box as long as I've been doing holiday baking and I make it every year to put in my gift baskets at Christmas. It's always a huge hit and it's a little lower cal than most pumpkin breads. Oh . . . and it's milk free for those with milk allergies! Hope you like it as much as we do!
