Pumpkin Coffee Loaf Recipe
Ingredients
| Shortening | 1⁄3 Cup (5.33 tbs) | |
| Packed brown sugar | 1 Cup (16 tbs) | |
| Eggs | 2 | |
| Canned pumpkin | 1 Cup (16 tbs) | |
| Milk | 1⁄4 Cup (4 tbs) | |
| All purpose flour | 1 Cup (16 tbs) | |
| Whole wheat flour | 1 Cup (16 tbs) | |
| Baking powder | 2 1⁄2 Teaspoon | |
| Salt | 1⁄2 Teaspoon | |
| Ground ginger | 1⁄2 Teaspoon | |
| Ground cinnamon | 1⁄2 Teaspoon | |
| Baking soda | 1⁄4 Teaspoon | |
| Ground cloves | 1⁄4 Teaspoon | |
| Pumpkin seeds | 1⁄4 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 mg142.9%
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
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.
Chef
