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Pumpkin Nut Bread Recipe
|Packed brown sugar||1 Cup (16 tbs)|
|Shortening||1⁄3 Cup (5.33 tbs)|
|Canned pumpkin||1 Cup (16 tbs)|
|Milk||1⁄4 Cup (4 tbs)|
|All purpose flour||2 Cup (32 tbs)|
|Baking powder||2 Teaspoon|
|Ground ginger||1⁄2 Teaspoon|
|Baking soda||1⁄4 Teaspoon|
|Ground cloves||1⁄4 Teaspoon|
|Coarsely chopped||1⁄2 Cup (8 tbs) (walnuts)|
Serving size: Complete recipe
Calories 3413 Calories from Fat 1417
% Daily Value*
Total Fat 160 g245.9%
Saturated Fat 26.3 g131.6%
Trans Fat 9 g
Cholesterol 428.6 mg
Sodium 2349.9 mg97.9%
Total Carbohydrates 458 g152.6%
Dietary Fiber 23.1 g92.3%
Sugars 236.1 g
Protein 60 g120.9%
Vitamin A 773.8% Vitamin C 19.1%
Calcium 123.9% Iron 128.2%
*Based on a 2000 Calorie diet
Add eggs, one at a time, beating well after each addition.
Stir in pumpkin and milk.
Stir thoroughly the flour, baking powder, salt, ginger, soda, and cloves; stir into pumpkin mixture.
Beat 1 minute with electric or rotary beater.
Stir in nuts.
Turn into greased 9x5x3-inch loaf pan.
Bake at 350° for 55 to 60 minutes.
Remove from pan; cool.
Wrap and store overnight.