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Pumpkin Patch Bread Recipe
|Warm water||2⁄3 Cup (10.67 tbs)|
|Shortening||2⁄3 Cup (10.67 tbs)|
|Sugar||2 2⁄3 Cup (42.67 tbs)|
|Pumpkin||1 Can (10 oz)|
|All purpose flour||3 1⁄3 Cup (53.33 tbs)|
|Baking soda||2 Teaspoon|
|Salt||1 1⁄2 Teaspoon|
|Baking powder||1⁄2 Teaspoon|
|Raisins||3⁄4 Cup (12 tbs)|
Serving size: Complete recipe
Calories 5651 Calories from Fat 1432
% Daily Value*
Total Fat 162 g249.2%
Saturated Fat 41.3 g206.4%
Trans Fat 18 g
Cholesterol 845.9 mg
Sodium 6160.8 mg256.7%
Total Carbohydrates 1005 g335%
Dietary Fiber 26.8 g107.2%
Sugars 634 g
Protein 77 g153.4%
Vitamin A 446% Vitamin C 167.6%
Calcium 66.2% Iron 162.4%
*Based on a 2000 Calorie diet
Grease two 9 x 5 X 3-inch loaf pans.
Cut orange in quarters.
Remove and discard peel and white pith from sections.
Place all orange sections and water in blender or food processor.
Process until smooth.
Combine and sugar in large bowl.
Mix with fork or spoon until blended and crumbly.
Beat until fairly smooth.
Mix in orange puree and pumpkin.
Combine flour, baking soda, cinnamon, salt (if used) and baking powder in separate bowl.
Add to pumpkin mixture.
Stir until dry ingredients are just moistened.
Stir in raisins.
Pour evenly into pans.
Bake at 350 F for 1 hour and 10 minutes.
Cool 10 minutes before removing from pans.
Cool completely on wire rack.
Slice with serrated knife.