Recipe Details
Ingredients
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1 ½cupsunsifted all-purpose flour
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1 ½cupswhite sugar
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1teaspoonbaking soda
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¾teaspoonsalt
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½teaspoonground cinnamon
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½teaspoonground nutmeg
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½teaspoonground cloves
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¼teaspoonbaking powder
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¼teaspoonground ginger (Optional)
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1cuppumpkin purée
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½cupvegetable oil
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2eggs, beaten
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1cupchopped walnuts
Cooking Directions
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Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×5-inch loaf pan.
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Combine flour, sugar, baking soda, salt, cinnamon, nutmeg, cloves, baking powder, and ginger in a large bowl. Make a well in the center; add pumpkin purée, oil, and eggs. Stir well, then fold in walnuts. Pour batter into the prepared loaf pan.
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Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 90 minutes.
Tips
I usually double this recipe to make three medium loaves. Bake loaves for 75 minutes.
Use homemade pumpkin purée instead of canned if preferred.
Once cooled, you can wrap the loaf in plastic wrap and freeze for up to four months. It stays really fresh and moist!
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe12 | |
| Calories318 | |
| % Daily Value * | |
| Total Fat 17g |
21% |
| Saturated Fat 2g |
12% |
| Cholesterol 31mg |
10% |
| Sodium 322mg |
14% |
| Total Carbohydrate 40g |
15% |
| Dietary Fiber 2g |
6% |
| Total Sugars 26g |
|
| Protein 4g |
9% |
| Vitamin C 1mg |
1% |
| Calcium 29mg |
2% |
| Iron 2mg |
8% |
| Potassium 116mg |
2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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