Pumpkin Tea Bread Recipe
Ingredients
| Sugar | 1 Cup (16 tbs) | |
| Butter | 1⁄2 Cup (8 tbs) | |
| Eggs | 2 | |
| Cinnamon | 3⁄4 Teaspoon | |
| Nutmeg | 1⁄2 Teaspoon | |
| Cloves | 1⁄2 Teaspoon | |
| Salt | 1⁄2 Teaspoon | |
| Pumpkin puree | 1 Cup (16 tbs) (Cooked Or Canned) | |
| Sifted all purpose flour | 2 Cup (32 tbs) | |
| Baking powder | 1 1⁄2 Teaspoon | |
| Baking soda | 1⁄2 Teaspoon |
Nutrition Facts
Serving size: Complete recipe
Calories 2744 Calories from Fat 926
% Daily Value*
Total Fat 105 g162%
Saturated Fat 62.3 g311.5%
Trans Fat 0 g
Cholesterol 664.9 mg221.6%
Sodium 2417.7 mg100.7%
Total Carbohydrates 418 g139.2%
Dietary Fiber 16.5 g66.1%
Sugars 210.2 g
Protein 42 g84.9%
Vitamin A 828.9% Vitamin C 18%
Calcium 77.9% Iron 100.8%
*Based on a 2000 Calorie diet
Directions
Beat until light and fluffy.
Add pumpkin and beat only until combined.
Sift together the flour, baking powder, and baking soda.
Stir into the beaten mixture.
Pour into a greased 3 pound shortening can or other 7 to 8 cup mold.
Cover loosely with aluminum foil Place in slow cooker.
Cover and cook on high 2 to 3 hours or until a long skewer inserted into bread comes out clean.
Cool 10 to 20 minutes, then invert mold on a rack.
Slice and serve with whipped
Chef
