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Pumpkin Cinnamon Bread Recipe

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Pumpkin Cinnamon Bread Recipe

Prep Time: Cook Time:


  • Egg, whole, raw | 2.00 small
  • Salt | 0.25 tsp
  • Low sodium baking powder | 0.25 tsp
  • Baking soda | 0.75 tsp
  • Wheat flour, white, all-purpose, enriched, calcium-fortified | 1.50 cup
  • Granulated sugar | 1.00 cup
  • Canola oil | 0.33 cup
  • Spices, cinnamon, ground | 1.50 tsp
  • Spices, nutmeg, ground | 0.13 tsp
  • Canned pumpkin | 1.50 cup
  • English walnuts | 0.50 cup, chopped
Nutrition Facts (Per Serving)

Calories per serving: 170.07 mg

Fat per serving: 7.51 g

Saturated fat per serving: 0.75 g

Protein per serving: 2.63 g

Sodium per serving: 103.76 mg

Cholesterol per serving: 17.67 g


  1. Preheat the oven at a temperature of 350*F. Take an 8*4-inch loaf pan; coat it with the baking spray. In a large bowl; put together the baking soda, flour, baking powder and salt. Mix them well.
  2. Whisk together the eggs, cinnamon, sugar, nutmeg, oil and pumpkin at medium speed. Then slowly add the flour mixture and whisk again until well blended. Then add the nuts, stir.
  3. Ladle the mixture into the pan, smooth the top and then place in the oven for 55 minutes. Leave on the wire rack to cool for 10 minutes. Put out from the pan and then cool completely on the wire rack.
  4. Cut the bread into pieces and serve "Pumpkin Cinnamon Bread Recipe" at once.

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