Blend together shortening and sugar. Add eggs, one at a time.
Beating well after each addition. Stir in 1 ( 15 oz. Can solid pk. Pumpkin).
In a separate bowl , combine dry ingred. In a small bowl, mix together
Water and vanilla . Add dry ingred. To pumpkin mixture alternately
With water mixture, stirring just till smooth. Stir in nuts.
Spread into greased and floured 9×5" loaf pan.
Bake in 350 degree oven for 45 min. Or until toothpick comes out clean. Cool in pan for about 5 min. Then turn out. Wrap in plastic
And foil. Either freeze or keep in fridge.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (20g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 2 (25%)|
|Amt Per Serving||% DV|
|Total Fat 0.2g||0 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0g|
|Cholesterol 0.8mg||0 %|
|Sodium 21.4mg||1 %|
|Potassium 30.8mg||1 %|
|Total Carbohydrate 1g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 1g|
|Protein 0.7g||1 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 8
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