Pumpkin Coffee Loaf Recipe

Summary

Preparation Time10 MinCooking Time1 Hr 0 Min
Ready In1 Hr 10 MinDifficulty LevelEasy
Health IndexHealthyCuisine
CourseMethod
DishSpeciality
VegetarianMain Ingredient
Interest Group

Ingredients

 Shortening1⁄3 Cup (5.33 tbs)
 Packed brown sugar1 Cup (16 tbs)
 Eggs2
 Canned pumpkin1 Cup (16 tbs)
 Milk1⁄4 Cup (4 tbs)
 All purpose flour1 Cup (16 tbs)
 Whole wheat flour1 Cup (16 tbs)
 Baking powder2 1⁄2 Teaspoon
 Salt1⁄2 Teaspoon
 Ground ginger1⁄2 Teaspoon
 Ground cinnamon1⁄2 Teaspoon
 Baking soda1⁄4 Teaspoon
 Ground cloves1⁄4 Teaspoon
 Pumpkin seeds1⁄4 Cup (4 tbs), chopped

Nutrition Facts

Serving size: Complete recipe

Calories 2788 Calories from Fat 802

% Daily Value*

Total Fat 91 g140.2%

Saturated Fat 23.5 g117.5%

Trans Fat 9 g

Cholesterol 428.6 mg

Sodium 2557.3 mg106.6%

Total Carbohydrates 460 g153.3%

Dietary Fiber 28.4 g113.7%

Sugars 232.2 g

Protein 54 g109%

Vitamin A 774.6% Vitamin C 19.4%

Calcium 140.7% Iron 115.8%

*Based on a 2000 Calorie diet

Directions

Cream shortening and sugar.
Add eggs, one at a time; beat well after each.
Stir in pumpkin and milk.
Stir together dry ingredients.
Add to pumpkin mixture.
Beat 1 minute with electric mixer.
Stir in seeds.
Bake in greased 9x5x3-inch loaf pan at 350° 55 to 60 minutes.
Cool 10 minutes.
Remove from pan.
Cool.
Wrap; store overnight.
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