Pumpkin Bread

Name: Pumpkin Bread
Total time: 4800 s
Yield: 8 servings
Cuisine: American
Ingredients: 1 2/3 cup all-purpose flour; 1/3 cup light brown sugar; 10 oz. canned pumpkin puree; 1 1/2 cup chopped toasted pecans or walnuts, optional; 1 cup granulated sugar; 1/2 tsp ground cloves; 1 tsp ground cinnamon; 1/2 tsp ground nutmeg; 1/3 cup canola oil

Performance Triad @cook_2940124

Army Public Health Center

For the Performance Triad, please use the nutrient & serving size information provided below.
Recipe Analysis: (1 serving = 1 slice )
Per Serving: 367 calories; 4g protein; 14g fat, 58g carbs (14 carbs: 1 protein)
Recipe = 2.5 servings of vegetables, 0 servings of fruit (0 vegetable per serving, 0 fruit per serving)

*This recipe is from This recipe is from Operation Live Well: Fall Favorites cookbook.

Performance Triad @cook_2940124

Army Public Health Center

*This recipe is from This recipe is from Operation Live Well: Fall Favorites cookbook.

Saved

Ingredients

80 mins

8 servings

1 2/3 cupall-purpose flour
1/3 cuplight brown sugar
10 oz.canned pumpkin puree
1 1/2 cupchopped toasted pecans or walnuts, optional
1 cupgranulated sugar
1/2 tspground cloves
1 tspground cinnamon
1/2 tspground nutmeg
1/3 cupcanola oil

Saved

Steps

80 mins

1

Preheat oven to 325ºF.
2

Spray one large loaf pan, about 9” x 5”, with cooking spray
3

In a large bowl, mix together first seven ingredients
4

In another bowl, blend the remaining ingredients together
5

Combine all ingredients and stir well until smooth. (It is a thick batter!)
6

Spoon into loaf pan and lightly smooth out the top with a spatula
7

Bake about 1 hour and 15 minutes, until cake tester comes out dry and clean.
8

Cool thoroughly. It’ll seem like the loaf doesn’t want to come out. Just give it a few good slaps on the bottom of the pan, and it’ll come right out.