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Pumpkin Harvest Bread

Serves: 4
Total Calories: 1,180


3 cups flour
1 3/4 cups sugar
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon cinnamon ground
1 teaspoon nutmeg ground
1 teaspoon cloves ground
1/4 teaspoon baking powder
1 (16-ounce) can pumpkin
1 cup vegetable oil
4 eggs lightly beaten


Preheat oven to 350°. Grease and flour four 6 x 3 x 2-inch metal or foil loaf pans.*
In a large bowl, mix flour, sugar, baking soda, salt, cinnamon, nutmeg, cloves and baking powder.

Add pumpkin, oil and eggs. Stir until dry ingredients are moistened and mixture is smooth. Pour into loaf pans.

Bake for 60 minutes or until a wooden pick inserted in center comes out clean. Remove from pans and cool on wire racks.

Wrap in plastic wrap, then foil and store overnight before slicing. Spread slices with softened cream cheese if desired.

* If you prefer, use two 9 x 5 x 3-inch loaf pans and bake for 60 to 70 minutes.

High Altitude Adjustments: At 6,000 feet, no adjustments needed.

Nutritional Facts:

Serves: 4
Total Calories: 1,180
Calories from Fat: 511

This Pumpkin Harvest Bread recipe is from the Goodies To Go Cookbook. Download this Cookbook today.

More Recipes from the Goodies To Go Cookbook:
Orange Bran Muffins
Pumpkin Harvest Bread

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