Pumpkin Bread
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Nutrition balance score
Unbalanced
Glycemic Index
70
High
Glycemic Load
44
High
Nutrition per serving
Calories409.1 kcal (20%)
Total Fat15.5 g (22%)
Carbs63.1 g (24%)
Sugars39.1 g (43%)
Protein4.9 g (10%)
Sodium270 mg (13%)
Fiber2.6 g (9%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
Instructions
Step 1
Preheat oven to 375° (190°C). Grease a 9x5 loaf pan and line with parchment paper.
Step 2
In a medium bowl, whisk to combine the flour, pumpkin spice, baking soda, and salt. Set aside.
all purpose flour1 ¾ c
pumpkin spice1 Tbsp
baking soda1 tsp
salt½ tspStep 3
In a large bowl, whisk to combine the pumpkin puree, granulated sugar and brown sugar. Beat in the eggs, vegetable oil, and vanilla extract. Slowly whiskey in the flour mixture until there are no lumps.
pumpkin puree15 oz
sugar1 c
brown sugar½ c
eggs2 
vegetable oil0.5 C
vanilla extract1 TbspStep 4
Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 50 to 55 minutes until a toothpick inserted in the center comes out clean. Around the 30 minute mark cover the top of the bread with foil to make sure the top does not overly brown.
Step 5
Allow to cool for 10 minutes then slice and serve warm or allow to cool completely.
Step 6
Will store on the counter for 4 days, fridge for a week, or frozen for up to 3 months.
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