Pumpkin Patch Bread

Pumpkin Patch Bread requires around 1 hour and 25 minutes from start to finish. This dairy free and lacto ovo vegetarian recipe serves 16 and costs 28 cents per serving. One portion of this dish contains around 2g of protein, 10g of fat, and a total of 170 calories. This recipe from Taste of Home requires sugar, flour, salt, and pecans. 49 people have tried and liked this recipe. A couple people really liked this bread. All things considered, we decided this recipe deserves a spoonacular score of 29%. This score is rather bad. Try Pumpkin Patch Bread, My Edible Pumpkin Patch, and Pumpkin Patch Cookies for similar recipes.

Servings: 16

Preparation duration: 15 minutes

Cooking duration: 70 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Directions In a large bowl, combine the first five ingredients. Combine the flour, baking soda, salt, spices and baking powder; gradually add to pumpkin mixture and mix well. Fold in pecans. Pour into a greased 9-in. x 5-in. loaf pan. Bake at 350° for 70-80 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool. Yield: 1 loaf. Originally published as Pumpkin Patch Bread in Taste of HomeOctober/November 2004, p61 Nutritional Facts 1 serving (1 slice) equals 220 calories, 10 g fat (1 g saturated fat), 27 mg cholesterol, 204 mg sodium, 30 g carbohydrate, 1 g fiber, 3 g protein. Print Add to Recipe Box Email a Friend

 

Step by step:

1. In a large bowl, combine the first five ingredients.

2. Combine the flour, baking soda, salt, spices and baking powder; gradually add to pumpkin mixture and mix well. Fold in pecans.

3. Pour into a greased 9-in. x 5-in. loaf pan.

4. Bake at 350° for 70-80 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool.

Nutrition Information:

covered percent of daily need