3-Ingredient Pumpkin Bread
Votes: 2
Time: 1 hour 10 min.
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Nutritional value per serving:
Calories 271, total fat 4 G., saturated fats 1 G., proteins 4 G., carbohydrates 54 G., fiber 1 G., cholesterol 47 mg, sodium 350 mg, sugar 0 G.
Calories 271, total fat 4 G., saturated fats 1 G., proteins 4 G., carbohydrates 54 G., fiber 1 G., cholesterol 47 mg, sodium 350 mg, sugar 0 G.
This pumpkin bread is beautiful enough to give as a gift, and it only requires three ingredients! Your secret ingredient is store-bought pumpkin pie filling, which is already generously spiced and sweetened. Combine it with a sponge cake mix, and you've got a fragrant autumn breakfast bread without any fuss.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 cup canned pumpkin pie filling
- 2 large eggs, lightly beaten
- 1 package (430 g) of dry spiced sponge cake mix
We recommend
Recipes with similar ingredients: cake mix, eggs, pumpkin puree
Cooking the dish according to the recipe:
- Preheat oven to 175°C. Line a 22x12x8 cm loaf pan with parchment paper (see Note), leaving a 5 cm overhang on both long sides.
- In a large bowl, whisk together the pumpkin pie filling and eggs until smooth. Stir in the sponge mixture and knead until smooth.
- Pour the batter into the prepared loaf pan and smooth the surface with a spatula. Bake until golden brown and a toothpick inserted into the center comes out clean, about 45 minutes.
- Transfer the pan to a wire rack and let cool slightly, about 10 minutes. Using the parchment tabs, remove the pumpkin bread from the pan to a wire rack to cool completely.
Note
If you don't have parchment paper, generously spray a baking pan with cooking spray. Before removing the pumpkin bread from the pan, run a knife around the edge to loosen it from the sides.
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