Pumpkin Bread Recipe
Ingredients
| Shortening | 2⁄3 Cup (10.67 tbs) | |
| Sugar | 1 Cup (16 tbs) | |
| Eggs | 4 | |
| Canned pumpkins | 16 Ounce | |
| Water | 2⁄3 Cup (10.67 tbs) | |
| All purpose flour | 3 1⁄3 Cup (53.33 tbs) | |
| Soda | 2 Teaspoon | |
| Salt | 1 1⁄2 Teaspoon | |
| Baking powder | 1⁄2 Teaspoon | |
| Cinnamon | 1 Teaspoon | |
| Cloves | 1 Teaspoon | |
| Coarsely chopped nuts | 2⁄3 Cup (10.67 tbs) | |
| Raisins | 2⁄3 Cup (10.67 tbs) |
Nutrition Facts
Serving size: Complete recipe
Calories 4893 Calories from Fat 1913
% Daily Value*
Total Fat 214 g328.5%
Saturated Fat 50.2 g251.2%
Trans Fat 18 g
Cholesterol 845.9 mg282%
Sodium 6515.6 mg271.5%
Total Carbohydrates 673 g224.4%
Dietary Fiber 38.6 g154.3%
Sugars 292 g
Protein 98 g195.3%
Vitamin A 1431.9% Vitamin C 37.6%
Calcium 72.4% Iron 180.3%
*Based on a 2000 Calorie diet
Directions
Grease two 9x5x3 inch loaf pans or three 8 1/2X4 1/2X2 1/2 inch loaf pans.
Beat shortening and sugar in large bowl until fluffy.
Stir in eggs, pumpkin and water.
Mix in flour, soda, salt, baking powder, cinnamon and cloves.
Stir in nuts and raisins.
Pour batter into pans.
Bake until wooden pick inserted in center comes out clean, about 1 hour 10 minutes.
Cool completely.
(Can be served immediately.) Wrap and refrigerate.
Chef
