Pumpkin Nut Bread Recipe
Ingredients
| Packed brown sugar | 1 Cup (16 tbs) | |
| Shortening | 1⁄3 Cup (5.33 tbs) | |
| Eggs | 2 | |
| Canned pumpkin | 1 Cup (16 tbs) | |
| Milk | 1⁄4 Cup (4 tbs) | |
| All purpose flour | 2 Cup (32 tbs) | |
| Baking powder | 2 Teaspoon | |
| Salt | 1⁄2 Teaspoon | |
| Ground ginger | 1⁄2 Teaspoon | |
| Baking soda | 1⁄4 Teaspoon | |
| Ground cloves | 1⁄4 Teaspoon | |
| Coarsely chopped | 1⁄2 Cup (8 tbs) (walnuts) |
Nutrition Facts
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 mg142.9%
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
Directions
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.
Chef
