Zutaten für Mom's Best Pumpkin Bread
- 4 cups sugar (2 cups white, 2 cups brown)
- 4 eggs
- 1 cup vegetable oil
- 2 teaspoons salt
- 1 teaspoon nutmeg
- 2 teaspoons cinnamon
- Not found in recipe sources
- 1 (15 ounce) can pumpkin puree
- 3 1/2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- Butter (quantity not specified in sources, only mentioned in step 2)
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Zubereitung von Mom's Best Pumpkin Bread
- Preheat oven to 350°F (175°C). Grease and flour three 9x5 inch loaf pans, or prepare your chosen pan (tart pan or bundt pan).
- In a large bowl, cream together the butter and sugars until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in the pumpkin puree.
- Divide the batter evenly among the prepared loaf pans.
- Bake for 50-70 minutes, or until a wooden skewer inserted into the center comes out clean. Start checking for doneness around the 50-minute mark.
- Let the bread cool in the pans for 10-15 minutes before transferring to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
102g
Fat
7g
Carbs
13g
