Nutritional Info

Nutrition Facts

Serving Size 1 (113g)

Calories 275
Calories from Fat 94 (34%)
Amount Per Serving %DIV
Total Fat 10.4g 16%
Saturated Fat 3.3g 17%
Monounsaturated Fat 6.3g
Polyunsaturated Fat 0.9g
Trans Fat 0.0g
Cholesterol 13.4mg 4%
Sodium 207.9mg 9%
Potassium 218.9mg 5%
Total Carbohydrate 41.2g 14%
Dietary Fiber 2.1g 8%
Sugars 26.1g
Protein 6.1g 12%

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Recipe Description
My Nana always made pumpkin bread during the winter holidays.  Moist and prefectly spiced, you my want to double the recipe to give some away as gifts to friends and neighbors.
Prep time
15 min
Cook time
1 hr
Ready In
1 hr 15 min

Ingredients

Serves Tool

Serves To:USMetric
1   egg white
1   egg
1/2 Cup(c)  buttermilk
1 Cup(c)  honey
3 Tablespoon(T)  vegetable oil
1 Cup(c)  pumpkin puree
1 Teaspoon(t)  baking soda
1 Teaspoon(t)  baking powder
1/2 Teaspoon(t)  ginger, ground
1/4 Teaspoon(t)  nutmeg, ground
1/8 Teaspoon(t)  cloves, ground
1 1/2 Teaspoon(t)  cinnamon, ground
1/2 Teaspoon(t)  salt
2 Cup(c)  whole wheat flour
1/2 Cup(c)  unbleached, all purpose white flour

Preparation

Preheat the oven to 350°F.  Coat 2 small loaf pans or 1 large one with nonstick spray.  Sift together the dry ingredients until there are no dark spice streaks.  In a separate bowl, beat together the remaining ingredients.  Pour the wet ingredients into the dry.  Gently but quickly fold the two together until a moist batter forms.  Pour the batter into the pan(s).  Bake the smaller loaves for 35 to 40 minutes and the large one for 50 minutes to 1 hour.  If your oven heats unevenly, turn the pan(s) once during baking.  The bread is done when the color becomes an even golden brown, the loaves feel firm to the touch, and the crack along the top looks baked, not raw.  Let the bread cool in the pans for 5 minutes, then turn out onto a cooling rack.

Additional notes

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Nana's Pumpkin Bread
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