Pumpkin Bread With Cinnamon
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Grains, Vegetables, Eggs | Breads, Fruits, Nuts, Vegetables | 4 | Servings | |
INGREDIENTS
| 3 1/2 | c | Unbleached Flour, Sifted |
| 1 1/2 | c | Light Brown Sugar, Packed |
| 1 1/2 | c | Sugar, Granulated |
| 2 | t | Baking Soda |
| 1 1/2 | t | Salt |
| 1 | t | Cinnamon, Ground |
| 1/2 | t | Nutmeg, Ground |
| 4 | Eggs, Lg | |
| 1 | c | Salad Oil |
| 2/3 | c | Water |
| 2 | c | Pumpkin, Mashed Canned |
| 1 | c | Raisins |
| 1 | c | Walnuts, Chopped |
INSTRUCTIONS
Preheat the oven to 375 degrees F, and grease 3 medium (8 1/2 X 4 1/2) loaf pans, sprinkling a little brown sugar in each. Combine all the dry ingredients in a large bowl and fashion a well in the center. Break in the 4 eggs and add the salad oil, water and pumpkin. Beat thoroughly until well mixed, then add the raisins and nuts. Pour into the prepared pans. Bake 1 hour and 15 minutes or until a cake tester or wooden pick inserted in the center comes out clean. Cool for 5 minutes in the pans before turning onto wire racks to cool. NOTE: This bread can be wrapped in aluminum foil and frozen very satisfactorily.
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Nutrition (calculated from recipe ingredients)
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Calories: 1488
Calories From Fat: 653
Total Fat: 74.9g
Cholesterol: 0mg
Sodium: 1510.7mg
Potassium: 560.8mg
Carbohydrates: 195.8g
Fiber: 6.8g
Sugar: 100.4g
Protein: 17.1g