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Back to Pumpkin
Back to Breads & Pizza
This is NOT on your diet ! Can be made with one 16 ounce can of solid pack pumpkin ot 2 cups of frozen and thawed
pumpkin puree.(cooked, peeled, mashed and drained pumpkin).
Ingredients:
3 1/2 cups all-pupose flour
2 1/2 cups sugar
1 1/2 tsp salt, if omitted, bread will not rise as high
2 tsp baking soda
1 1/2 tsp ground cinnnamon
1 tsp ground nutmeg
1 can, 16 ounce, solid pack pumpkin OR 2 cups pumpkin puree
1 cup vegetable oil
4 eggs
1 cup raisins, optional
Procedure:
Prepare 2 9x5x3 inch loaf pans by greasing or spraying with baking spray. Preheat oven to 350 F. In a medium
size bowl, combine flour, sugar, baking soda and spices, set aside. In another bowl, mix together pumpkin and oil.
Beat in the eggs, one at a time, until the mixture is light. Make a well in the center of the dry ingredients, add the
pumpkin mixture and stir until just moistened, do not over mix. Pour into prepared loaf pans and bake about 1 hour,,
or until a knife inserted in the center comes out clean.
Serving Size:1 slice, 1/12th of one loaf contains approximately,
243 calories, 3 g protein, 10 g fat (1.85 saturated), 35.9 g carbohydrates, 261.6 mg sodium, 35.4 mg cholesterol
Diabetic Exchanges - not recommended
24 slices, 2 loaves, 12 slices each
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