Pumpkin Bread

60 mins (prep 10, cooking 50)
8 ingredients
2 servings
Another recipe from the 1980 version of the Grace Evangelical Congregational Church cookbook from Muir, Pennsylvania that was given to me by my Nana when I became an adult. This recipe was submitted to the cookbook by April Schaeffer.

Categories:  served-hot , quick-breads , <-60-mins , northeastern-u.s. , north-american , pennsylvania-dutch , equipment , thanksgiving , time-to-make , holiday , presentation , american , oven , breads , squash , vegetable ,
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Serving Size (454.15 g)
Servings 2
Amount per Serving
Calories 1629.64 Calories from Fat 47.25
% Daily Value *
Total Fat 5.25g 16.15%
Saturated Fat 0.9g 9.03%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 1798.59mg 149.88%
Total Carbohydrate 387.69g 258.46%
Dietary Fiber 22.47 g 179.76%
Sugars 236.99 g %
Protein 27.74g 110.96%
Vitamin A 18.9IU% Vitamin C 0.0mg%
Calcium 74.49mg% Iron 7.69mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
pumpkin puree, cooking oil, pumpkin spice