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Pumpkin Loaves Recipe
|Granulated sugar||2 Cup (32 tbs)|
|Salad oil||1 Cup (16 tbs)|
|Canned pumpkin||2 Cup (32 tbs)|
|All purpose flour||3 Cup (48 tbs)|
|Double-acting baking powder||1⁄2 Teaspoon|
|Baking soda||1 Teaspoon|
|Ground cloves||1 Teaspoon|
Serving size: Complete recipe
Calories 5326 Calories from Fat 2176
% Daily Value*
Total Fat 246 g379%
Saturated Fat 17.9 g89.4%
Trans Fat 3.9 g
Cholesterol 634.4 mg
Sodium 2789.8 mg116.2%
Total Carbohydrates 737 g245.7%
Dietary Fiber 29.7 g119%
Sugars 419.6 g
Protein 64 g127.6%
Vitamin A 1540.9% Vitamin C 41.6%
Calcium 54.3% Iron 157.2%
*Based on a 2000 Calorie diet
Preheat oven to 325°F.
In bowl, with electric mixer at medium speed, beat sugar with oil until blended; add eggs, one at a time, beating well after each addition.
Continue beating until light and fluffy; beat in pumpkin.
Onto piece of waxed paper, sift together flour and next 6 ingredients.
With mixer at low speed, beat flour mixture into pumpkin mixture.
Divide batter among pans; bake one hour or until cake tester, inserted in center, comes out clean.
Cool in pans, on racks, 10 minutes; remove from pans; finish cooling on racks.
Freezer-wrap, freeze 2 of loaves; to serve, thaw, unwrapped, at room temperature 30 minutes.