Pumpkin Loaves Recipe
Ingredients
| Unsifted all purpose flour | 2 Cup (32 tbs) | |
| All purpose flour | 2 Cup (32 tbs) | |
| Salt | 1⁄2 Teaspoon | |
| Baking powder | 1⁄2 Teaspoon | |
| Baking soda | 1 Teaspoon | |
| Ground cloves | 1 Teaspoon | |
| Ground cinnamon | 1 Teaspoon | |
| Ground nutmeg | 1 Teaspoon | |
| Sugar | 2 Cup (32 tbs) | |
| Butter/Regular margarine | 3⁄4 Cup (12 tbs), softened | |
| Butter/Regular margarine | 3⁄4 Cup (12 tbs) | |
| Eggs | 2 | |
| Pumpkin | 1 Pound | |
| Canned pumpkin | 1 Pound |
Nutrition Facts
Serving size: Complete recipe
Calories 6259 Calories from Fat 2575
% Daily Value*
Total Fat 293 g451.1%
Saturated Fat 179.7 g898.6%
Trans Fat 0 g
Cholesterol 1148.7 mg382.9%
Sodium 2762.1 mg115.1%
Total Carbohydrates 859 g286.2%
Dietary Fiber 34.3 g137.3%
Sugars 424.8 g
Protein 77 g154.8%
Vitamin A 2261.4% Vitamin C 107.1%
Calcium 70.2% Iron 202%
*Based on a 2000 Calorie diet
Directions
Preheat oven to 325F.
Sift flour with salt, baking powder, soda, and spices; set aside.
In large bowl of electric mixer, at medium speed, beat sugar with butter just until blended.
Add eggs, one at a time, beating well after each addition; continue beating until very light and fluffy.
Beat in pumpkin.
At low speed, beat in flour mixture until combined.
Turn batter into prepared pans, dividing evenly.
Bake 1 hour and 15 minutes, or until cake tester inserted in center comes out clean.
Let cool in pans 10 minutes.
Turn out onto wire racks to cool completely.
Makes 2 loaves.
Chef
