Sandras Pumpkin Bread
Try this Sandras Pumpkin Bread recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 1
vegetarian
white meat free
contains gluten
red meat free
shellfish free
contains eggs
dairy free
pescatarian
- 2 eggs
- 1 ts salt
- 1 c water
- 1/2 ts baking powder
- 1 c vegetable oil
- 2 ts baking soda
- 3 c sugar
- 3 1/2 c flour
- 1 c cooked pumpkin; up to 16 oz,
- 1 ts vanilla; ( i use a bit more)
- 2 c nuts; (pecans or walnuts or
- 1 ts (heaping) nutmeg
- 1 ts (heaping) cinnamon
- Carbohydrate 2208.5604 g
- Cholesterol 2115 mg
- Fat 218.5406 g
- Fiber 15.7696002504081 g
- Protein 117.7918 g
- Saturated Fat 28.409325 g
- Serving Size 1 1 Serving (3124g)
- Sodium 3415.354 mg
- Sugar 2192.79079974959 g
- Trans Fat 12.0394450000001 g
- Calories 11054 calories
Preheat oven to 325 degrees F. Grease (with either butter or magarine) pan*. Mix dry ingredients separately; set aside. Mix pumpkin, eggs, vanilla, oil, and water. Add dry ingredients to mixture. Blend well, then stir in nuts. Pour into pan(s.)* Bake @ 325 for 1 hour. Then do "knife test" i.e., insert knife, if it comes out clean, cake/bread is done. It usually takes about 1 hr and 10 minutes in my oven. *Note about pan(s) - I use a bundt pan whenever I make this. The recipe makes the bundt pan plus 1 small loaf pan. This is a *heavy* pumpkin bread ~ one that is moist and *very* tasty. Posted to JEWISH-FOOD digest by "Marilyn Maizel" <imarilm@texas.net> on Dec 29, 1998,
