Lion House Pumpkin Bread
Indulge in the warm, spiced goodness of Lion House Pumpkin Bread—an irresistibly moist and flavorful autumn treat perfect for breakfast, dessert, or a cozy afternoon snack. This easy-to-make recipe combines velvety pumpkin purée, aromatic cinnamon, nutmeg, and cloves, creating a perfectly balanced flavor profile that highlights the best of fall baking. Optional chopped nuts, like walnuts or pecans, add a delightful crunch to the soft and tender crumb. With a quick prep time and a simple, foolproof technique, this recipe yields two generously sized loaves that are ideal for sharing or freezing for later. Whether enjoyed fresh from the oven or lightly toasted with a smear of butter, Lion House Pumpkin Bread is sure to become a family favorite year after year!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups Granulated sugar
- 0.75 cup Canola oil
- 4 Eggs
- 2 cups Pumpkin purée
- 0.67 cup Water
- 3.33 cups All-purpose flour
- 2 teaspoons Baking soda
- 1.5 teaspoons Salt
- 1 teaspoon Cinnamon
- 0.5 teaspoon Nutmeg
- 0.25 teaspoon Ground cloves
- 0.5 teaspoon Baking powder
- 1 cup Chopped nuts (optional, such as walnuts or pecans)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9x5-inch loaf pans or coat them with a non-stick baking spray.
In a large mixing bowl, combine the granulated sugar and canola oil. Mix until smooth and well combined.
Add the eggs one at a time to the sugar and oil mixture, beating well after each egg.
Stir in the pumpkin purée and water until fully blended.
In a separate medium bowl, whisk together the all-purpose flour, baking soda, salt, cinnamon, nutmeg, ground cloves, and baking powder.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
If desired, fold in 1 cup of chopped nuts for added texture and flavor.
Divide the batter evenly between the prepared loaf pans, smoothing the tops with a spatula.
Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the loaves comes out clean.
Remove the pans from the oven and let the bread cool in the pans for 10 minutes. Then transfer the loaves to a wire rack to cool completely before slicing and serving.
Nutrition Facts
Calories |
5694 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 264.4 g | 339% | |
| Saturated Fat | 24.5 g | 123% | |
| Polyunsaturated Fat | 42.5 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 6603 mg | 287% | |
| Total Carbohydrate | 764.9 g | 278% | |
| Dietary Fiber | 34.3 g | 122% | |
| Total Sugars | 421.3 g | ||
| Protein | 87.2 g | 174% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 410 mg | 32% | |
| Iron | 31.7 mg | 176% | |
| Potassium | 2196 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
