RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 1699
| View Recipe |
|
|
| Recipe Name: |
Pumpkin Bread |
| Source: |
Elaine Young Todd |
Submitted by: |
Lindy H. Frank |
Last Modified: |
2010-02-03
|
| Course: |
Breads |
Used in Baskets: |
No |
| Base: |
Vegetable |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
8 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
8 |
| Cooking Time: |
60.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
350 |
Approx. Cost/Serving: |
$0.33
|
| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
|
Tested: |
No |
| Wine Type: |
|
Wine Suggestion: |
|
| Equipment Needed: |
|
| Suggested Sides: |
|
| Comments: |
Yields 2 loaves.
|
|
Ingredients:
15 Ounce(wt)s pumpkin, puree canned
|
Directions:
Beat egg and oil until well combined. Add water and mix well. Add sugar and beat until well combined.
In a separate bowl, mix together the flour, salt, soda and spices.
Add pumpkin and flour mixture alternatively, beginning and ending with flour mixture. Mix until well combined. Fold in nuts, if using.
Pour into 2 greased loaf pans.
Bake at 350 degrees for 1 hour. |
|
|
|
| Nutrition per Serving: |
| Calories: |
748 |
Total Carbs: |
124.7 |
Net Carbs: |
0.0 |
| Cholesterol: |
105.5 |
Fat: |
24.9 |
Protein: |
11.03 |
| Fiber: |
3.24 |
Sodium: |
666.15 |
|
|
|
