Pumpkin Bread for the Holidays
I hope you’ll give this easy holiday recipe a try. I bet it becomes a new holiday baking tradition! Bread will keep fresh for several days if stored in plastic wrap.
Servings: 8 servings
- 1 large egg
- 1/3 cup canola oil
- ¾ cups sugar
- ½ cup cooked unsweetened pumpkin (canned works great)
- ¾ cups self-rising flour ***
- ¼ teaspoon ground cloves
- ¼ teaspoon ground cinnamon
- ¼ teaspoon salt
- 1/3 cup chopped walnuts
- ½ cup sweetened shredded coconut, reserve 1 Tablespoon. (Use a brand name coconut)
Preheat oven to 350 degrees. Grease and flour 2 mini loaf pans.
Whisk eggs in medium-sized bowl. Add oil and pumpkin. In another bowl mix flour, cloves, cinnamon and salt.
Add dry mixture to the pumpkin mixture and stir. Fold in walnuts and coconut.
Pour into loaf pans, filling about ¾ full. Sprinkle with the reserved coconut.
Bake for about 35-45 minutes or until loaves are lightly browned and a toothpick inserted into the center comes out clean. Cooking times vary, so keep checking to see for doneness.
Calories: 272kcal | Carbohydrates: 31g | Protein: 4g | Fat: 15g | Saturated Fat: 3g | Cholesterol: 26mg | Sodium: 178mg | Potassium: 80mg | Fiber: 1g | Sugar: 21g | Vitamin A: 30IU | Vitamin C: 1.7mg | Calcium: 10mg | Iron: 0.5mg