Pumpkin Bread
A family and (family friend) favorite. Tested this out in 1987 and wasn't allowed to stop making it. i think the original recipe came from a can of pumpkin, but I don't remember anymore
- Preparing Time: 40 minutes
- Total Time: 1 hour and 30 minutes
- Served Person: 8
vegetarian
white meat free
contains gluten
red meat free
shellfish free
contains eggs
dairy free
pescatarian
- 1 tsp cinnamon
- 1 1/2 tsp salt
- 2 tsp baking soda
- 1 tsp nutmeg
- 3 cups sugar
- 1 cup cooking oil
- 3 1/2 cups all purpose flour sifted
- 4 med - large eggs
- 1 16 oz can packed pumpkin
- 2/3 cup water
- 1/2 - 1 cup chopped pecans/dates optional
- Carbohydrate 41.9241023838925 g
- Cholesterol 122.0125 mg
- Fat 73.866973461091 g
- Fiber 1.7008913789295 g
- Protein 6.1284800923943 g
- Saturated Fat 32.8300375671661 g
- Serving Size 1 1 Serving (213g)
- Sodium 21258.1593222741 mg
- Sugar 40.223211004963 g
- Trans Fat 4.72487884537046 g
- Calories 848 calories
Preheat oven to 350 degrees. Combine flour, salt and baking soda in bowl. In large bowl, mix together sugar, eggs, pumpkin, oil, water, cinnamon & nutmeg. Slowly add flour mixture to pumpkin mixture until smooth. Grease and flour 3 bread pans. Pour mixture evenly into three bread baking pans. Bake for one hour at 350 degrees.
