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Pumpkin Loaf Bread
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Pumpkin Loaf Bread

1 Hour 20 Minutes
1 Hr 20 Min Cook
What You Need
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1 serving
Original recipe yields 1 serving
2 cups all purpose / plain flour
2 cups granulated sugar
2 pkg (3.5 oz. each) coconut instant pudding mix
1 tsp baking soda
1 tsp salt
1 1/2 tsp cinnamon
1 1/4 cups canola oil
5 large eggs
2 cups canned pumpkin
1 1/2 cups finely chopped pecans, reserve 1/4 cup
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Let's Make It
1
Preheat oven to 325 degrees F. Lightly grease 2 9x5-inch loaf pans. In a large bowl, combine flour, sugar, pudding mix, baking soda, salt and cinnamon. Blend well with a whisk or fork. Stir in the oil, eggs and pumpkin until just blended. Stir the flour mixture into the egg mixture and blend with a whisk. Add pecans and blend well.
2
Pour batter into the greased loaf pans. Sprinkle the remaining 1/4 cup pecans on top of each pan of batter.
3
Bake in the preheated oven for 1 hour, or until a toothpick inserted into center of the loaf comes out clean. Remove from oven and let stand 15 minutes. Remove from pans and cool on wire racks. Wrap in wax paper and foil for storage.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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