Pumpkin Loaf
Nutritional Info
- Servings Per Recipe: 24
- Amount Per Serving
- Calories: 156.4
- Total Fat: 1.7 g
- Cholesterol: 35.2 mg
- Sodium: 307.9 mg
- Total Carbs: 32.7 g
- Dietary Fiber: 0.9 g
- Protein: 3.1 g
View full nutritional breakdown of Pumpkin Loaf calories by ingredient
Introduction
Natural flavours of pumpkin and apples - I steamed my pumpkin and then froze it in 2 cup increments, the apples I keep in the cold cellar and microwave for 2 min.Makes 2 loaves or 2 dozen muffins. Natural flavours of pumpkin and apples - I steamed my pumpkin and then froze it in 2 cup increments, the apples I keep in the cold cellar and microwave for 2 min.
Makes 2 loaves or 2 dozen muffins.
Number of Servings: 24
Ingredients
-
2 cups of fresh cooked pumpkin
3 ½ cups all-purpose flour (not self-rising flour)
2 tsp baking soda
3 cups sugar
4 eggs, beaten
1 cup apple cooked with ½ cup water
1 ½ tsp salt
2 tsp each: cinnamon and nutmeg (or 4 tsp pie spice)
½ tsp allspice
Directions
1. Preheat to 350F. Lightly grease and flour 9×5″ loaf pans or muffin tins.
2. Mix dry and wet in two separate bowls. Add wet to dry and stir until just mixed.
3. Bake 1 hour for loaves OR 20-25 min for muffins. Let cool 10 min before removing.
http://food.brookeandsteve.ca/2009/pumpkin-loaf/
Number of Servings: 24
Recipe submitted by SparkPeople user GORDONBE.
2. Mix dry and wet in two separate bowls. Add wet to dry and stir until just mixed.
3. Bake 1 hour for loaves OR 20-25 min for muffins. Let cool 10 min before removing.
http://food.brookeandsteve.ca/2009/pumpkin-loaf/
Number of Servings: 24
Recipe submitted by SparkPeople user GORDONBE.