Zutaten für Pumpkin Nut Bread
- Vegetable Oil
- 1 cup water
- 2 large eggs
- 1 3/4 cups granulated sugar
- 1 (15 ounce) can pumpkin puree
- 3 1/2 cups all-purpose flour
- Whole Wheat Flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- Cinnamon
- Nutmeg
- Ginger
- Walnuts
- 1/2 cup raisins
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Zubereitung von Pumpkin Nut Bread
- Preheat oven to 350°F (175°C).
- Grease and flour two 5x9 inch loaf pans.
- In a large bowl, combine 1/2 cup vegetable oil, 1 cup water, 2 large eggs, 1 3/4 cups granulated sugar, and 1 (15 ounce) can pumpkin puree.
- Beat with an electric mixer until well blended.
- In a separate bowl, whisk together 3 1/2 cups all-purpose flour, 2 teaspoons baking soda, 1 teaspoon baking powder, 1 teaspoon ground cinnamon, 1 teaspoon ground ginger, 1/2 teaspoon ground cloves, 1/2 teaspoon ground nutmeg, and 1 teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Stir in 1 cup chopped walnuts or pecans and 1/2 cup raisins.
- Pour batter evenly into the prepared loaf pans.
- Bake for 60-75 minutes, or until a wooden skewer inserted into the center comes out clean. The tops should be golden brown and slightly cracked.
- Let cool in the pans for 30-60 minutes before transferring to a wire rack to cool completely.
- Once completely cool, wrap tightly and store at room temperature for up to 3 days, or freeze for longer storage.
Nutrition Information (Approximate per serving)
Sodium
131 g
Sugar
1227g
Fat
117g
Carbs
164g
