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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Oven
     Serving Size: 2 - Change
Nutritional Facts
Servings Per Recipe: 2

Amount Per Serving
Calories 3392
% Daily Value**
Total Fat 127g
195%
Saturated Fat 64g
98%
Unsaturated Fat 8g
Cholesterol 533mg
178%
Sodium 4414mg
184%
Total Carbohydrate 524g
175%
Dietary Fiber 14g
56%
Sugars 310g
Protein 52g
Vitamin A  775%Vitamin C  18%
Calcium  36%Iron  50%
Potassium  39%Vitamin E  17%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Homemade Pumpkin Bread

Date Added: June 11, 2009

Ingredients:

4 Cups Flour unsifted
3 Cups Sugar pinch
2 Teaspoons Baking Soda heaping
1 1/2 Teaspoons Salt ; (optional)
1 Teaspoon Baking Powder plus
1 Teaspoon Cinnamon ground
1 Teaspoon Nutmeg Freshly Grated
1/2 Teaspoon Cloves
1/4 Teaspoon Ginger grated
16 Ounces Canned Pumpkin
1 Cup Vegetable Oil for greasing
4 Eggs in shell (up to 8)
Cup Water plus more as needed
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Directions:

1. Preheat oven to 350 F (moderate) Grease two 9- by 5- by 3-inch loaf pans.

2. Mix dry ingredients thoroughly in a large bowl.

3. Beat pumpkin, oil, eggs, and water together.

4. Add to dry ingredients. Stir just until dry ingredients are moistened.

5. Do not overmix. Pour one-half of the batter into each loaf pan.

6. Bake 1 to 1-1/4 hours or until toothpick inserted in center of loaf comes out clean.

7. Cool on rack. Remove from pans after 10 minutes.

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Dietary Notes:
This recipe is high in Vitamin A with 775% of your daily recommended intake per serving. This recipe is a good source of Vitamin C with 18% of your daily recommended intake per serving. This recipe is a good source of Vitamin E with 17% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Gluten, Natural Sweeteners allergies.
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