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Pumpkin Nut Bread Recipe
|Unsifted flour||3 1⁄2 Cup (56 tbs)|
|Baking soda||2 Teaspoon|
|Ground cinnamon||1 1⁄2 Teaspoon|
|Baking powder||1⁄2 Teaspoon|
|Sugar||2 Cup (32 tbs)|
|Shortening||2⁄3 Cup (10.67 tbs)|
|Canned pumpkin||16 Ounce (1 Can)|
|Water||1⁄2 Cup (8 tbs)|
|Condensed mincemeat||9 Ounce, crumbled (1 Package)|
|Chopped nuts||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 6331 Calories from Fat 2603
% Daily Value*
Total Fat 289 g445.4%
Saturated Fat 73.3 g366.3%
Trans Fat 18 g
Cholesterol 1073.9 mg
Sodium 4012.7 mg167.2%
Total Carbohydrates 801 g266.8%
Dietary Fiber 82.9 g331.4%
Sugars 423.3 g
Protein 190 g380.7%
Vitamin A 1432.8% Vitamin C 32.2%
Calcium 84.7% Iron 159.2%
*Based on a 2000 Calorie diet
Stir together flour, baking soda, cinnamon and baking powder; set aside.
In large mixer bowl, beat sugar and shortening until fluffy.
Add eggs, pumpkin and water; mix well.
Stir in flour mixture, mincemeat and nuts.
Turn into 2 greased 9x5-inch loaf pans.
Bake 55 to 60 minutes or until wooden pick inserted near center comes out clean.
Cool 10 minutes; remove from pan.