More Pumpkin bread
This recipe was clipped years ago from the Columbus Dispatch and I wish I could give credit to the author. Best pumpkin bread I've ever made.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
white meat free
contains gluten
red meat free
shellfish free
contains eggs
dairy free
vegetarian
pescatarian
- 1 egg
- 3/4 tsp salt
- 1 cup water
- 1/2 cup raisins
- 1 tsp baking soda
- 1 cup canned pumpkin
- 1 1/2 cups sugar
- 1 stick margarine
- 1 1/2 tsp ground cinnamon
- 1/2 tsp cloves
- 1 3/4 cups sifted flour
- 1/2 cup english walnuts
- Carbohydrate 316.014266305221 g
- Cholesterol 488.05 mg
- Fat 316.209473750321 g
- Fiber 37.4621754921253 g
- Protein 40.1054575021411 g
- Saturated Fat 139.65070225004 g
- Serving Size 1 1 Recipe (1427g)
- Sodium 86677.1401156352 mg
- Sugar 278.552090813096 g
- Trans Fat 19.820663125219 g
- Calories 4157 calories
Preheat oven to 350. Lightly grease and flour a 9 x 5 inch loaf pan. Mix dry ingredients in large bowl. Make well in center and add mixture of melted margarine, pumpkin, water and egg. Stir well, but don't beat. Add nuts and raisins. Bake 1 hour and 10 minutes and test with toothpick for donesness.
