All things pumpkin remind me of fall. We used to grow our own pumpkins in the corn field. Nowadays canned pumpkin is really better than the orange pumpkins we see in stores. This Pumpkin Bread is especially good – it has a secret ingredient.
Servings: 8
Calories: 315kcal
Ingredients
- 1 egg
- 3/4 cup sugar
- 1/3 cup oil
- 1 Tablespoon maple syrup
- 1/2 cup sweetened, shredded coconut
- 1/2 cup unsweetened, mashed pumpkin canned is just fine
- 1 cup self-rising flour
- 1 teaspoon cardamom scant teaspoon
- 1/2 teaspoon pumpkin pie spice
- 1/2 cup pecans, chopped
Instructions
- Preheat oven to 350 degrees. Grease 3 mini loaf pans. Dust with flour.Whisk egg in a large bowl. Add sugar, oil and maple syrup. Stir in coconut and pumpkin. Stir in the flour. Pour into mini loaf pans, filling half full. Bake for 45-50 minutes.
- Cool before slicing
Nutrition
Calories: 315kcal | Carbohydrates: 36g | Protein: 4g | Fat: 19g | Saturated Fat: 4g | Cholesterol: 20mg | Sodium: 11mg | Potassium: 117mg | Fiber: 2g | Sugar: 21g | Vitamin A: 2415IU | Vitamin C: 0.7mg | Calcium: 18mg | Iron: 0.9mg
Like this recipe?Follow us on Pinterest: @bigmill or tag #bigmillbb
Big Mill Bed & Breakfast, Williamston, NC 27892
Eco-friendly innkeeper at Big Mill Bed & Breakfast
I am a farm girl who sailed the world, returned home to the family farm and opened Big Mill Bed and Breakfast. Join us for Business EXTENDED STAY or a quiet getaway 252-792-8787.
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