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Pumpkin Pecan Tea Loaf Recipe
|Shortening||2⁄3 Cup (10.67 tbs)|
|Sugar||2 2⁄3 Cup (42.67 tbs)|
|Canned pumpkin||1 Pound (1 Can)|
|Water||2⁄3 Cup (10.67 tbs)|
|All purpose flour||2 1⁄2 Cup (40 tbs) (Unsifted)|
|Whole wheat flour||1 Cup (16 tbs) (Unsifted)|
|Salt||1 1⁄2 Teaspoon|
|Baking powder||1⁄2 Teaspoon|
|Ground cardamom||1⁄2 Teaspoon|
|Ground cinnamon||1 Teaspoon|
|Chopped pecans||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 6099 Calories from Fat 2132
% Daily Value*
Total Fat 246 g377.8%
Saturated Fat 49 g244.9%
Trans Fat 18 g
Cholesterol 845.9 mg
Sodium 6162.2 mg256.8%
Total Carbohydrates 927 g308.9%
Dietary Fiber 51.8 g207%
Sugars 555.4 g
Protein 91 g182.3%
Vitamin A 1433.4% Vitamin C 35%
Calcium 64.7% Iron 186.7%
*Based on a 2000 Calorie diet
Beat in eggs.
Add pumpkin and water; stir until blended.
In another bowl, stir together all-purpose flour, whole wheat flour, soda, salt, baking powder, cardamom, cloves, and cinnamon until thoroughly blended.
Gradually add these dry ingredients to pumpkin mixture and stir until well blended.
Stir in raisins and chopped pecans.
Pour batter into 2 greased and flour-dusted 9 by 5-inch pans (or in 3 pans each 3 3/8 by 7 3/8 inches).
Bake in a 350° oven for about 1 hour and 15 minutes (about 1 hour for smaller pans), until bread begins to pull away from sides of pans and a wooden skewer inserted in center comes out clean.
Let cool in pans for 10 minutes; then turn out onto a rack to cool completely