| * Exported from MasterCook *
Pumpkin Bread
Recipe By :© 2004 by Prentice-Hall, Inc.
Serving Size : 80 Preparation Time :0:00
Categories : Breads
Amount Measure Ingredient -- Preparation Method
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44 ounces of granulated sugar
2 cups of vegetable oil
38 ounces of pumpkin, canned
15 ounces of eggs (about 9 total)
34 ounces of all-purpose flour
4 teaspoons of baking soda
2 teaspoons of baking powder
1 tablespoon of salt
1 tablespoon of ground cinnamon
1 teaspoon of ground nutmeg
1 1/4 cups of water |
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Combine sugar, oil, pumpkin, and eggs in mixer bowl. Cream on medium speed for 10 minutes, using flat beater. Scrape sides of bowl and beater. Combine dry ingredients. Add dry ingredients and water alternately to creamed mixture. Mix 3 minutes on low speed. Scrape sides of bowl. Scale batter into five greased loaf pans (5x9x2-3/4 inches), approximately 1 lb 15 oz per pan. Bake at 350°F for 50 minutes or until done. Cool 30 minutes before removing from pans.
Cut 16 slices per loaf.
Yield:
"5 loaves 5x9 inches"
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Per Serving (excluding unknown items): 164 Calories; 6g Fat (32.8% calories from fat); 2g Protein; 26g Carbohydrate; 1g Dietary Fiber; 19mg Cholesterol; 162mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fat; 1 Other Carbohydrates.
NOTES : 8 oz raisins or chopped nuts may be added.
Nutr. Assoc. : 0 0 0 3235 0 0 0 0 0 0 0 |
