Estimated Nutrition (whole recipe, rough)
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | not in our table | 0 |
| Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 eggs
- 1 cups canola oil
- 1 can (15 ounces ) pumpkin purée
- 3 cups white granulated sugar
- 3½ cups flour
- 1½ teaspoons baking soda
- 2 teaspoons salt
- 2 teaspoons ground allspice
- 2 teaspoons ground cinnamon
- 1½ teaspoons nutmeg
- 2 tablespoon raw pumpkin seeds, for garnish
Directions
Preheat oven to 375°F .
Butter and lightly flour 2 medium loaf pans (8 ½ by 4 ½ by 2 ½ inches).
Using a stand mixer fitted with the paddle attachment, combine eggs, oil, pumpkin and sugar until smooth.
In a separate bowl, combine the flour, soda, salt, allspice, cinnamon and nutmeg.
With the machine on low speed, add the flour mixture to the pumpkin mixture in ¼-cup increments.
Scrape down the side of the bowl and mix for another 30 seconds or so, until all ingredients are well-combined.
Divide the mixture equally between the 2 loaf pans.
Sprinkle the top of each loaf with 1 tablespoon pumpkin seeds.
Bake 40–45 minutes until a tester inserted into the center of each loaf comes out clean.
Allow loaves to cool in the pans for 5–10 minutes before unmolding, then allow loaves to cool on a wire rack to room temperature before cutting or wrapping.