Emmy's Pumpkin Bread
- Number of Servings: 20
Ingredients
2/3 cup shortening or 1 cup vegetable oil2 2/3 cups sugar4 large eggs2 cups (or one can) pumpkin (not pumpkin pie filling)2/3 cup water3 1/3 cups King Arthur Unbleached All-Purpose Flour1/2 teaspoon baking powder2 teaspoons baking soda1 1/2 teaspoons salt1 teaspoon nutmeg1 teaspoon vanilla1 cup chopped walnuts or pecans1 1/2 cups chocolate chips
In a large bowl, cream together the shortening or oil and the sugar. Beat in the eggs, pumpkin and water. Add the flour, baking powder, baking soda, salt, nutmeg, and vanilla, stirring to blend, then mix in the chips and nuts.
Spoon the batter into two lightly greased 9 x 5-inch loaf pans. Bake the bread in a preheated 350°F oven for 1 hour, or until a cake tester inserted in the center of the loaf comes out clean. Remove the bread from the oven, and cool it on a wire rack. When it's completely cool, wrap it well in plastic wrap, and store it overnight before serving.
If desired, just before serving, drizzle with an icing made of 1 cup confectioners' or glazing sugar, 2 tablespoons melted butter, and 1 tablespoon milk.
Number of Servings: 20
Recipe submitted by SparkPeople user BRIENDOWNES.
Spoon the batter into two lightly greased 9 x 5-inch loaf pans. Bake the bread in a preheated 350°F oven for 1 hour, or until a cake tester inserted in the center of the loaf comes out clean. Remove the bread from the oven, and cool it on a wire rack. When it's completely cool, wrap it well in plastic wrap, and store it overnight before serving.
If desired, just before serving, drizzle with an icing made of 1 cup confectioners' or glazing sugar, 2 tablespoons melted butter, and 1 tablespoon milk.
Number of Servings: 20
Recipe submitted by SparkPeople user BRIENDOWNES.
Nutritional Info Amount Per Serving
- Calories: 354.1
- Total Fat: 17.2 g
- Cholesterol: 42.5 mg
- Sodium: 333.0 mg
- Total Carbs: 48.3 g
- Dietary Fiber: 2.9 g
- Protein: 4.4 g
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