Kindergarten Pumpkin Bread Recipes
PUMPKIN BREAD
I keep my freezer stocked for our harvest crew with home-baked goodies like this deliciously spicy, easy pumpkin bread recipe. -Joyce Jackson, Bridgetown, Nova Scotia
Provided by Taste of Home
Time 1h20m
Yield 1 loaf (16 slices).
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. Combine first 8 ingredients. Whisk together eggs, pumpkin, oil and water; stir into dry ingredients just until moistened. Fold in walnuts and, if desired, raisins. , Pour into a greased 9x5-in. loaf pan. Bake until a toothpick inserted in center comes out clean, 65-70 minutes. Cool in pan 10 minutes before removing to a wire rack.
Nutrition Facts : Calories 221 calories, Fat 10g fat (1g saturated fat), Cholesterol 23mg cholesterol, Sodium 212mg sodium, Carbohydrate 31g carbohydrate (20g sugars, Fiber 1g fiber), Protein 3g protein.
KINDERGARTEN PUMPKIN BREAD
Original recipe from Mission Viejo La Tierra Kindergarten class. Slightly modified over the years of making.
Provided by Bully M
Categories Breads
Time 1h15m
Yield 8 mini-loaves, 40 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven 350°F Lightly spray/grease 8 mini loaf pans. (option: 36 muffins) Combine flour, sugar, salt, baking soda, nutmeg, and cinnamon. Add water, oil, pumpkin, and eggs. Bake for 1 hour or until done.
- *For muffins they usually bake for approximately 20 minutes or until tester is clean.
- **Can replace 2 cups of ap flour with wheat flour. Also, tastes fine with egg replacement.
Nutrition Facts : Calories 157.7, Fat 0.4, SaturatedFat 0.1, Cholesterol 0.2, Sodium 233.7, Carbohydrate 37.6, Fiber 2.2, Sugar 23.9, Protein 3.1
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