Pumpkin Stuffing Bread recipe

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Ingredients

2 ½ cups all-purpose flour
2 cups whole wheat flour
2 cups white sugar
1 tablespoon baking powder
2 teaspoons baking soda
4 large eggs eggs, beaten
2 cups pumpkin puree
2 teaspoons salt
1 cup butter, softened

Nutrition Info

275.9 calories
carbohydrate: 42.1 g
cholesterol: 61.6 mg
fat: 10.6 g
fiber: 2.2 g
protein: 4.8 g
saturatedFat: 6.2 g
servingSize: -
sodium: 512.1 mg
sugar: 20.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Butter two 9x5 inch loaf pans. Preheat oven to 350 degrees (175 degrees C). Place oven rack in lower 1/3 of oven.

  2. In a large bowl, combine the white flour, whole wheat flour, sugar, baking powder and baking soda. Mix well.

  3. In a separate bowl, combine the pumpkin, eggs and salt. Add to flour mixture and blend in softened butter or margarine one tablespoon at a time.

  4. Divide mixture between 2 pans. Bake until golden and cake tester comes out clean, about 45 minutes. Invert onto racks and cool.

Recipe Yield

2 loaves

Recipe Note

A pumpkin bread that may be used to make stuffing or try it toasted with butter.

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