Pumpkin Bread
- Number of Servings: 24
Ingredients
2/3 cup shortening2 2/3 cups sugar4 eggsI 16-oz can pumpkin, no salt2/3 cup water3 1/3 cups all-purpose flour2 tsp baking soda1 1/2 tsp salt1/2 tsp baking powder1 tsp ground cinnamon1 tsp ground cloves2/3 cup coarsely chopped walnuts2/3 cup raisins
Heat oven to 350°F. Grease bottoms only of 2 loaf pans (9x5x3 inches) or 3 loaf pans (8.5x4.5x2.5 inches). Mix shortening and sugar in large bowl. Add eggs, pumpkin and water. In a separate bowl, stir together flour, baking soda, salt, baking powder, cinnamon and cloves. Blend dry mixture into wet mixture. Stir in walnuts and raisins.
Pour batter into prepared loaf pans. Bake at 350°F until wooden pick inserted in center comes out clean, about 1 hour 10 minutes. Cool slightly, loosen sides of the loves and remove from pans. Cool completely on racks before slicing.
To store, wrap and refrigerate no longer than 10 days, or freeze.
Makes 24 servings.
Number of Servings: 24
Recipe submitted by SparkPeople user NARJIS.
Pour batter into prepared loaf pans. Bake at 350°F until wooden pick inserted in center comes out clean, about 1 hour 10 minutes. Cool slightly, loosen sides of the loves and remove from pans. Cool completely on racks before slicing.
To store, wrap and refrigerate no longer than 10 days, or freeze.
Makes 24 servings.
Number of Servings: 24
Recipe submitted by SparkPeople user NARJIS.
Nutritional Info Amount Per Serving
- Calories: 260.7
- Total Fat: 9.6 g
- Cholesterol: 39.6 mg
- Sodium: 263.0 mg
- Total Carbs: 41.1 g
- Dietary Fiber: 1.5 g
- Protein: 3.8 g
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