I remember every Fall when my grandmother would make the most amazing breads. Pumpkin was one of her favorites and mine also. This recipe is made with fresh pumpkin puree and not the can. This recipe makes 3 loafs of pumpkin bread which allows you to share with your friends and family or just keep all to yourself!
Beat the cream cheese, sugar, egg and milk in a small bowl until creamy, add your maple extract or syrup and blend. Set aside for now.
2 In a large bowl, beat the sugar, pumpkin, oil, water and eggs. In another large bowl mix the flour, baking soda, baking powder, salt and spices.
3 Now gradually add the dry ingredients to your wet. Stir in the nuts.
4 Pour half of the batter into three flour-greased 8" x 4" loaf pans.
5 Spoon the filling over the batter. Use a spatula to spread it out carefully.
6 Add the remaining batter making sure you completely cover the filling.
7 Bake at 350° for 50 minutes or until a toothpick inserted near the center comes out clean. Cool 10 minutes in the pans before removing the bread to a wire rack to cool completely. Store your bread in the refrigerator wrapped in plastic wrap.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Recipe (2879g) | ||
Recipe Makes: 1 Serving | ||
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Calories: 9763 | ||
Calories from Fat: 7648 (78%) | ||
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Amt Per Serving | % DV | |
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Total Fat 849.7g | 1133 % | |
Saturated Fat 351.1g | 1755 % | |
Monounsaturated Fat 316.5g | ||
Polyunsanturated Fat 120.9g | ||
Cholesterol 2410.4mg | 742 % | |
Sodium 185881mg | 6410 % | |
Potassium 2598mg | 68 % | |
Total Carbohydrate 435.7g | 128 % | |
Dietary Fiber 29g | 116 % | |
Sugars, other 406.6g | ||
Protein 133.8g | 191 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 9763
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