Pumpkin Bread I Food
THE BEST PUMPKIN BREAD
This pumpkin bread is perfectly moist, not-too-sweet and couldn't be easier. It's perfect for toasting and slathering with butter or cream cheese, and maybe a drizzle of honey or maple syrup.
Provided by Food Network Kitchen
Time 1h20m
Yield 2 loaves
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F. Butter and flour two 9-by-5-inch loaf pans.
- Whisk together the sugar and oil in a large bowl until well combined. Whisk in the eggs and pumpkin until combined.
- Combine the flour, salt, baking soda, baking powder, nutmeg, allspice, cinnamon and cloves in a medium bowl and whisk until well combined. Add half the dry ingredients to the pumpkin mixture and stir to combine. Add half the water and stir to combine. Repeat with the remaining flour and water.
- Divide the batter between the prepared loaf pans. Bake until cake tester comes out clean and the loaves are golden brown, about 1 hour. Let the loaves cool in the pans on a wire rack for 10 minutes. Remove from the pans and let cool completely, about 1 hour.
PUMPKIN BREAD
This bread actually tastes better after being frozen. I make a dozen batches in September and give them as Christmas gifts.
Provided by SUE CASE
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 2h
Yield 20
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease two loaf pans.
- In a medium mixing bowl, combine flour, baking soda, salt, baking powder, nutmeg, allspice, cinnamon and cloves.
- In a large bowl with an electric mixer, blend sugar, oil and eggs. Stir in pumpkin. Slowly blend the flour mixture into pumpkin mixture. While blending the mixture add water incrementally. Pour the batter into two prepared loaf pans.
- Bake in a preheated 350 degrees F (175 degrees C) oven for 90 minutes. Let cool for 10 minutes before removing from the pans.
Nutrition Facts : Calories 318.9 calories, Carbohydrate 49.1 g, Cholesterol 37.2 mg, Fat 12.6 g, Fiber 1.4 g, Protein 3.8 g, SaturatedFat 1.2 g, Sodium 450.1 mg, Sugar 31 g
PUMPKIN BREAD - THE BEST I'VE EVER TASTED!
When my son was in "Delightful Day" pre-school (he's 14 now) they had a Thanksgiving Day Feast. They served this recipe. However, instead of baking it into loaves they made mini muffins.To date, this is by far the best pumpkin bread/muffin I have ever had. Very easy to make and soooo moist! Such a pleasure to pass this along to everyone at this wonderful site! Enjoy! PS - This freezes great! Get a jump on holiday cooking!
Provided by tree luee dee
Categories Quick Breads
Time 1h5m
Yield 3 loaves
Number Of Ingredients 13
Steps:
- Mix dry ingredients in a large bowl.
- Mix wet ingredients in another large bowl at low speed by mixer or by hand.
- Make well in dry ingredients (a large indentation in center).
- Add wet ingredients to well and fold in until thoroughly moistened.
- Add nuts and raisins, folding to distribute evenly.
- Do not overmix.
- Bake in 3 greased and floured loaf pans.
- Bake at 350 degrees for 45 to 50 minute.
- Freezes great!
- Can also be made into muffins.
- Adjust cooking time as necessary.
- Tip: I've found that baking in"dark" aluminum pans tends to burn easily on outside.
- I use light colored aluminum pans.
- They reflect the heat better.
PUMPKIN SPICE BREAD
Hooray for fall! We love this pumpkin bread recipe--especially when the slices are slathered with a generous spread of cream cheese. Makes two loaves, so freeze the other one, or heck--eat it. This bread goes fast.
Provided by jmelyn
Categories Quick Breads
Time 1h30m
Yield 2 loaves, 24 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 350.
- in a large mixing bowl, combine pumpkin, sugar, water, vegetable oil and eggs.
- Beat until well mixed.
- Measure the flour, baking soda, cinnamon, salt, baking powder, nutmeg and cloves into a separate bowl and stir until combined.
- Slowly add the dry ingredients to the pumpkin mixture, beating until smooth.
- Grease two 9 x 5 inch loaf pans and dust with flour.
- Evenly divide the batter between the two pans.
- Bake for 60-70 minutes or until a toothpick inserted in center comes out clean.
- Cool for 10-15 minutes, then remove from pans by inverting onto a rack and tapping the bottoms.
- Slice and serve plain, buttered, or with cream cheese.
- Note: Cream cheese is the ONLY thing to put on this bread because--it is so so so yummy!
PUMPKIN BREAD RECIPE
Go nuts with this Pumpkin Bread Recipe. Vanilla pudding and chopped walnuts give this pumpkin bread recipe its super-moist and nutty appeal.
Provided by My Food and Family
Categories Dairy
Time 1h15m
Yield 16 servings.
Number Of Ingredients 10
Steps:
- Heat oven to 350ºF.
- Mix flour, dry pudding mix, baking powder, spice and baking soda; set aside.
- Whisk butter, sugar and pumpkin in large bowl. Blend in eggs. Add flour mixture; stir just until dry ingredients are moistened. Pour into 8x4-inch loaf pan sprayed with cooking spray; top with nuts.
- Bake 1 hour to 1 hour 5 min. or until toothpick inserted in center comes out clean, covering loosely with foil for the last 20 min. Cool bread in pan 10 min. Remove from pan to wire rack; cool completely.
Nutrition Facts : Calories 210, Fat 8 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 40 mg, Sodium 300 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
PUMPKIN BREAD
Make and share this Pumpkin Bread recipe from Food.com.
Provided by Lori Bailey
Categories Breads
Time 1h
Yield 1 loaf, 6 serving(s)
Number Of Ingredients 15
Steps:
- Sift dry ingredients together and set aside.
- Mix sugar and oil in bowl.
- Add eggs and pumpkin, mix well.
- Add sifted dry ingredients to pumpkin mixture and add water.
- Grease bottom of a 9x5x3 loaf pan.
- Pour mixture into loaf pan.
- Bake at 350 degrees for 1 hour or when toothpick comes out clean.
- If using fresh pumpkin, you will not need the water.
Nutrition Facts : Calories 518.5, Fat 20.2, SaturatedFat 3, Cholesterol 62, Sodium 638.5, Carbohydrate 79.8, Fiber 1.3, Sugar 50.4, Protein 6.1
PUMPKIN BREAD
I keep my freezer stocked for our harvest crew with home-baked goodies like this deliciously spicy, easy pumpkin bread recipe. -Joyce Jackson, Bridgetown, Nova Scotia
Provided by Taste of Home
Time 1h20m
Yield 1 loaf (16 slices).
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. Combine first 8 ingredients. Whisk together eggs, pumpkin, oil and water; stir into dry ingredients just until moistened. Fold in walnuts and, if desired, raisins. , Pour into a greased 9x5-in. loaf pan. Bake until a toothpick inserted in center comes out clean, 65-70 minutes. Cool in pan 10 minutes before removing to a wire rack.
Nutrition Facts : Calories 221 calories, Fat 10g fat (1g saturated fat), Cholesterol 23mg cholesterol, Sodium 212mg sodium, Carbohydrate 31g carbohydrate (20g sugars, Fiber 1g fiber), Protein 3g protein.
PUMPKIN BREAD
A yummy & moist treat that is good any time of year. This recipe yields three loaves - one to keep and two to give to friends.
Provided by Elena Bedner
Categories Breads
Time 1h15m
Yield 3 loaves
Number Of Ingredients 10
Steps:
- Heat oven to 350.
- Grease and flour 3 loaf pans.
- Stir together flour, sugar, baking soda, salt,& cinnamon; set aside.
- Stir pumpkin, oil, water, and eggs in large bowl.
- Gradually add dry ingredients, stirring until blended.
- Stir in nuts.
- Pour evenly into prepared pans.
- Bake for 55-65 minutes, or until toothpick inserted in center comes clean.
- Cool on wire rack for 15 minutes before removing from pans.
Nutrition Facts : Calories 2302.2, Fat 106.2, SaturatedFat 14.1, Cholesterol 282, Sodium 1712.5, Carbohydrate 317.7, Fiber 7, Sugar 201.8, Protein 29.4
EASY PUMPKIN BREAD
A friend of mine graciously shared her "secret recipe" for this bread with me. It's become such a family favorite that I'm not allowed to enter my family's get-togethers without this bread in hand!
Provided by Taste of Home
Time 1h15m
Yield 2 loaves.
Number Of Ingredients 8
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs. Combine dry ingredients; gradually stir into creamed mixture just until moistened. Beat in pumpkin. , Transfer to two greased 9x5-in. loaf pans. Bake at 350° for 1 hour or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes before removing to wire racks to cool.
Nutrition Facts : Calories 178 calories, Fat 6g fat (4g saturated fat), Cholesterol 35mg cholesterol, Sodium 161mg sodium, Carbohydrate 29g carbohydrate (19g sugars, Fiber 1g fiber), Protein 2g protein.
PUMPKIN BREAD
For a low-fat treat, bake a healthy loaf of Alton Brown's Pumpkin Bread recipe, made with fresh shredded pumpkin, pumpkin seeds and cinnamon.
Provided by Alton Brown
Categories dessert
Time 1h35m
Yield 1 loaf or 1 1/2 dozen small muffins
Number Of Ingredients 11
Steps:
- Preheat the oven to 325 degrees F.
- Sift the flour, cinnamon, baking soda, baking powder, and salt together.
- In a separate bowl, mix the sugar, vegetable oil, eggs, and vanilla. Combine both mixtures and fold in the shredded pumpkin and pumpkin seeds. Once the ingredients are all incorporated pour into a non- stick 9 by 5 by 3-inch loaf pan. If your pan is not non- stick coat it with butter and flour.
- Bake for 1 hour and 15 minutes. At this point a knife inserted into the middle of the loaf should come out clean. Cool for 15 minutes and turn out onto a cooling rack. Cool completely. For muffins temperature should also be 325 degrees F., but bake for 30 minutes.
Nutrition Facts : Calories 205, Fat 11 grams, SaturatedFat 1 grams, Cholesterol 35 milligrams, Sodium 154 milligrams, Carbohydrate 26 grams, Fiber 1 grams, Protein 3 grams, Sugar 12 grams
PUMPKIN BREAD
I love pumpkin and this is a really good bread. Great for bake sales, food gifts. Slice and add a little cream cheese for parties.
Provided by Nicole Brummett
Categories Quick Breads
Time 1h10m
Yield 2 loaves
Number Of Ingredients 9
Steps:
- Preheat oven to 350°.
- Grease and flour 2 loaf pans.
- Mix all dry ingredients in a bowl; set aside.
- Mix pumpkin, eggs, oil, and nuts together.
- Combine mixtures and blend thoroughly.
- Pour into pans.
- Bake for 45-60 minutes or until a toothpick inserted comes out clean.
- Remove from pans and cool on a rack.
Nutrition Facts : Calories 3250.6, Fat 183, SaturatedFat 25.9, Cholesterol 372, Sodium 2399.6, Carbohydrate 371.8, Fiber 13.9, Sugar 205.3, Protein 45.1
More about "pumpkin bread i food"
PUMPKIN BREAD RECIPE VIDEO BY HILAHCOOKING | IFOOD.TV
Make rich, sweet and spicy pumpkin bread with my great-grandma's recipe that uses a whole can of pumpkin for tons of pumpkin flavor.
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PUMPKIN-SHAPED PUMPKIN BREAD RECIPE - FOOD NETWORK
From foodnetwork.com
Author Food Network KitchenSteps 7Difficulty Intermediate
- For the pumpkin bread: Pour the warm milk into a large bowl and sprinkle the yeast over top. Let the yeast activate until foamy, about 5 minutes. Whisk in the pumpkin puree, brown sugar, 1 large egg and the oil until smooth. Whisk together the flour, ground cinnamon and salt in a separate bowl, then stir into the pumpkin mixture until a shaggy ball forms.
- Lightly dust a work surface with flour. Turn out the dough and knead until very smooth and elastic, about 10 minutes. Transfer to another large bowl lightly greased with oil. Cover tightly with plastic wrap and let rise in a warm place until doubled in size, 1 hour to 1 hour 15 minutes.
- Line a rimmed baking sheet with parchment paper. Punch down the dough, then reroll it into a smooth ball about 6 inches wide. Cut three 24-inch-long pieces of kitchen twine and lay them on a clean work surface, crisscrossing at the center to create a star-shaped pattern. Place the ball of dough in the center, then tie the ends of the twine up over the dough and secure in a knot, leaving about 1 inch of space between the dough and knot so it has room to proof and expand. Do not tie the twine too tightly. Transfer to the prepared baking sheet, insert the cinnamon stick in the center of the dough for the "stem." Cover loosely with plastic wrap and let rise until the kitchen twine has tightened and the dough is starting to take the shape of a pumpkin, 15 to 30 minutes more.
NINJA FOODI PUMPKIN BREAD {OR OVEN-BAKED & GLUTEN-FREE ...
PUMPKIN BREAD · I AM A FOOD BLOG
From iamafoodblog.com
- Preheat the oven to 350°F. Lightly oil or spray a 9 x 5 inch loaf pan and set aside. In a large bowl, whisk together the flour, sugar, baking soda, salt, and spices until well mixed.
- Make a well in the middle of the flour mix and add the pumpkin, oil, and eggs. Use a fork or small whisk and whisk just the wet ingredients in the middle, trying not to incorporate any of the flour.
- Slowly start to fold in the flour mix, using a rubber spatula, mixing gently until all the flour is incorporated with no flour streaks. Be sure to scrape against the sides and bottom of the bowl.
PUMPKIN BREAD RECIPE - RORI SPINELLI | FOOD & WINE
From foodandwine.com
- Preheat the oven to 350°. Butter a 9-by-5-inch loaf pan and line the bottom with wax paper. In a bowl, sift together the flour, cinnamon, baking soda, salt, ginger, nutmeg, cloves and baking powder.
- In a large bowl, beat the butter until creamy. Gradually add the sugar and beat for 4 minutes. Beat in the eggs, 1 at a time, then beat in the pumpkin puree. Stir the vanilla into the milk. Beat in the dry ingredients in 3 additions at low speed, alternating with the milk mixture.
- Spread the batter in the prepared pan. Bake for about 1 hour, or until a toothpick inserted in the center comes out clean. Let the loaf cool in the pan for 10 minutes, then turn it out onto a rack to cool.
THIS IS THE BEST PUMPKIN BREAD RECIPE ON THE INTERNET
From camillestyles.com
- New York Times: For the Pumpkin Purist. Pros: Extremely moist texture, purest pumpkin flavor, great rise. Cons: Want more spices. And our winner came from NYT!
- Bon Appétit Pumpkin Bread: For the Flavor Fiend. Pros: Great flavor, great crust. Cons: Could have a slightly moister crumb given the use of olive oil.
- Food and Wine Pumpkin Bread: For the Basic Loaf. Pros: Moist crumb, slightly savory flavor, stayed moist and light for days after baking. Shortest bake time.
PUMPKIN BREAD RECIPE - GOOD FOOD
From goodfood.com.au
- Brush a deep 20 cm cake tin with melted butter or oil; line base with baking paper. Dissolve yeast in reserved pumpkin liquid or water; cover with plastic wrap and leave in a warm place 5 minutes or until frothy. Sift 4 cups of the flour and salt into a large bowl. Add pumpkin, yeast mixture and ¼ cup of the extra liquid. Mix thoroughly using a wooden spoon, then your hands, until well combined. The dough will form a rough, slightly sticky ball. Add more liquid if mixture is too dry—the amount of liquid will depend on moistness of pumpkin.
- Turn onto a floured surface. Knead for 10 minutes or until dough is smooth and elastic. Incorporate remaining ½ cup of flour as necessary to form a smooth dough. Place dough into a lightly oiled bowl, brush surface of dough with oil. Cover with plastic wrap and leave in a warm place for 1 hour or until well risen.
- Punch down dough and knead for 1 minute. Pull away a golf ball-sized piece of dough. Shape the remaining large piece of dough into a smooth round ball and place into prepared tin. Roll smaller ball into a rope 35 cm long. Tie into a loose knot; place across top of dough and seal with a little water to hold in place. Cover with plastic wrap and leave to rise in a warm place for 1 hour or until well risen to top of tin.
PUMPKIN BREAD - FARMER'S MARKET FOODS
From farmersmarketfoods.com
- Preheat oven to 350F. Grease and flour 1 large loaf pan. Sift together the dry ingredients. Combine the vegetable oil, water, canned pumpkin and eggs. Slowly add dry ingredients to egg mixture, (about 1/2 cup at a time) and mix until blended.
- Pour mixture into loaf pan. Bake at 350 degrees F for 1 hour and 30 - 40 minutes or until a toothpick inserted in center comes out clean and top of bread is browned. Cool bread in loaf pan on a rack for 15 minutes. Remove bread by running a knife around the inside and turning loaf upside down to dislodge bread. Cool completely. Serve warm with butter.
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- 2. In a medium size bowl, combine the flour, baking soda, baking powder and spices. Whisk together to combine, then set aside.
THE BEST PUMPKIN BREAD (SIMPLE + PERFECTLY MOIST ...
From foodiecrush.com
- Preheat the oven to 350°F. Spray a 9" X 5" X 3" loaf pan with baking spray with flour, or spray with cooking spray and lightly flour the pan, tapping out the excess.
- In a medium size bowl, combine the flour, baking soda, baking powder, cinnamon, cloves, nutmeg, and salt.
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- In a small bowl, mix together flour, pumpkin pie spice, cinnamon, baking powder, salt and baking soda. Set aside.
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From realfoodbydad.com
- In a large bowl sift together, flour, baking powder, baking soda, cinnamon, all-spice, nutmeg, gloves and salt.
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From ifoodreal.com
- Preheat oven to 350 degrees F, line 9 x 5 loaf pan with unbleached parchment paper and spray with cooking spray. Set aside.
- In a large mixing bowl, add eggs, maple syrup, pumpkin puree, baking powder + soda, pumpkin pie spice, cinnamon and salt. Whisk well until combined.
- Add almond flour (don’t forget to skim the top of measuring cup with a knife) and mix gently with spatula to combine.
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From southernfoodandfun.com
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From ifoodreal.com
- Preheat oven to 350 degrees F and spray ceramic non-stick 9 x 5 loaf pan with cooking spray. Set aside.
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From mamalovesfood.com
- Preheat the oven to 350°F. Grease a 9-inch loaf pan (or two 7" or 8" loaf pans) and set aside. In a large bowl whisk together the pumpkin, sugar, butter, vanilla, and eggs set aside.
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From eatingbirdfood.com
- Preheat oven to 350° F. Prepare 1 regular sized loaf pan (8.5 X 2.5 X 2) by spraying it with cooking spray.
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Pumpkin Bread. 136 Ratings 5. 44. 4. 29. 3. 16. 2. 25. 1. 22. 136 Ratings Add to cookbook. Recipe Image . Makes: 32 servings Total Cost: $ $ $ $ Sweet and spicy, this pumpkin bread makes a wonderful holiday treat. Ingredients. 1 can pumpkin (15 ounce) 1 cup sugar 1/4 cup vegetable oil 1 cup yogurt, low-fat plain 1 1/2 cups flour (all purpose) 1 1/2 cups whole wheat …
From myplate.gov
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Healthy Pumpkin Banana Bread Moist quick bread with a tender crumb that’s packed full of fruit and flavor. Healthy Pumpkin Banana Bread uses applesauce, bananas, and pumpkin in place of butter and has only 1/2 cup brown sugar in the whole recipe!
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Pumpkin Bread is a Food with a unique Status Effect, which can be stacked with other food buffs. Can be eaten to satisfy Hunger. Pumpkin Bread, like Pickled Carrot and Berry Jam, is notable in that it does not spoil, making it a valueable item for long-term storage. Pumpkin Bread is prepared in the Biofuel Stove.
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HEALTHY PUMPKIN BREAD - YUMMYTODDLERFOOD.COM
Instructions. Preheat the oven to 350 degrees F and grease a 9×5-inch loaf pan with nonstick spray. (I use classic Pam.) Add the pumpkin, butter, eggs, and vanilla to a large bowl. Stir to combine. Stir in the flour, sugar, baking soda, cinnamon, pumpkin pie spice, and salt.
From yummytoddlerfood.com
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Spoon bread is comfort food perfection — it's irresistibly soft, moist, and carbohydrate-laden enough to elicit a nice warm nap. It stands at a crossroads between cornbread and casserole: soft yet gritty, subliminally salty and sweet. Best known a Southern side (and possibly Native American in origin), spoon bread is gaining popularity at holiday feasts. These spoon bread …
From allrecipes.com
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PUMPKIN BREAD | TANGLED UP IN FOOD
Preheat oven to 350 degrees Fahrenheit. Grease the short ends of two 8 inch x 4 inch loaf pans. Line the sides and bottom of pans with a sheet of wax paper, leaving a few inches of extra wax paper on each side so that the bread can be easily lifted from the pans. In a large bowl, mix the pumpkin, sugar, yogurt, vanilla, and eggs until smooth.
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Pumpkin Bread is a Food item that can be cooked using a Cooking Pot on a Campfire with a suitable source of Combustible fuel. Eating Pumpkin Bread will have a positive effect on Fullness, Stamina, and Health. The Bottled Water is consumed when this recipe is made.
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PUMPKIN BREAD RECIPE | FRESH TASTES | PBS FOOD
Directions. Preheat your oven to 350 degrees F. Butter and flour a 9 x 5 loaf pan. Set aside. In a medium bowl, whisk together the all-purpose flour, rye flour and baking powder. To another medium ...
From pbs.org
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This Pumpkin Bread recipe is my favorite. I am a professional chef and my friends really enjoy the dish I cook. Whenever there is a gathering of my friends at my home, most of the time they ask me to cook this delicious dish.As you know that Pumpkin Bread is a type of moist quick bread. You should try this Pumpkin Bread recipe.
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GLUTEN-FREE PUMPKIN BREAD | FOODTALK
Add the avocado oil, pumpkin puree, sugar, vanilla extract, and whisk until fully combined. Slowly mix the dry ingredients into the wet ingredients until combined. Fold in the pecans and chocolate chips if using. Pour the pumpkin bread mixture into the loaf pan, and place on a baking sheet. Bake about 65-75 minutes until the loaf is set. An ...
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PUMPKIN BREAD RECIPE BY I.AM.VEGETARIAN | IFOOD.TV
Do you want to try a great in taste Pumpkin Bread recipe? This dish, when served as a Snack will always bring cheer to your table. You need only 160 minutes to prepare dish. The goodness of pumpkin makes dish a healthy treat. Not trying out this Pumpkin Bread after reading about it is one of the biggest sins you could possibly imagine of committing.
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PUMPKIN BREAD - MONASH FODMAP
Pumpkin bread. Category . Pumpkin bread. Serves: 10. Prep: 15 minutes. Cook: 55 minutes. Your new favourite fall recipe! This homemade, low FODMAP pumpkin bread is simple to make and full of delicious spices . Metric Imperial. ingredients; 2 cups gluten free all-purpose flour. 250 g 8.81 oz. 1 tsp baking soda. ½ tsp baking powder. ½ tsp salt. ¼ tsp ground ginger. ¼ tsp …
From monashfodmap.com
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PUMPKIN BREAD | CLEAN FOOD CRUSH
Chocolate Pumpkin Spice Zucchini Bread Friday is officially FALL – Let’s celebrate this magical season! Ingredients: 1 1/2 cups whole wheat flour 1 tsp baking soda 1/4 tsp sea salt 1 1/2 Tbsp pumpkin spice 1 Tbsp raw cocoa powder 1 cup all natural pumpkin puree 1 cup shredded zucchini, squeezed of excess moisture 1/3 Read More!
From cleanfoodcrush.com
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PUMPKIN SHAPED BREAD | FOOD, BREAD, RECIPES
Classic Beer Bread. Raise your hand if beer bread was the first type of bread you learned to bake! This classic recipe, with its four simple ingredients, requires nothing more than a bowl, spoon, pan, and oven in the way of tools. Beloved of busy bakers everywhere, the bread is moist, nicely dense and chewy, perfect for toast and sandwiches.
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Libby's, Trader Joe's, Whole Foods, and Pillsbury pumpkin bread mixes. Coren Feldman Libby's mix from Target was the most expensive at $5.19, but the kit makes two loaves. Whole Foods 365 brand mix cost $4.79, and Pillsbury's cost $3.99. Trader Joe's was the least expensive mix at $2.99. Libby's pumpkin-bread mix required four eggs, one cup of water, and …
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PUMPKIN BREAD NUTRITION FACTS - EAT THIS MUCH
16g Fat. 6g Protein. No price info. grams slice oz. Nutrition Facts. For a Serving Size of 1 slice ( 134 g) How many calories are in Pumpkin Bread? …
From eatthismuch.com
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OVENLY'S PUMPKIN OLIVE OIL QUICKBREAD LOAF CAKE - CHOWHOUND
Pumpkin Olive Oil Quick Bread. Preheat oven to 350 degrees Fahrenheit and grease two 9x5 inch loaf pans with softened butter and dust with flour. In a medium bowl, combine the flour, baking soda, salt and all the spices. Set aside. In a small saucepan over low heat melt butter and set aside to cool.
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From chowhound.com
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