This is the pumpkin bread I grew up with. My grandmother Atha Hardesty has been making this every year for the holidays for over 40 years.
Measure and sift together all the dry ingredients. Cream the sugar and eggs. Add the oil, pumpkin puree, and the raisins to the sugar/egg mix. Add the dry ingredients to the wet mix. Add the nuts last. Fold everything together.
Pour into 4 greased and floured (or "sprayed") one pound metal coffee cans. (This is the only way I know how to make the loaves of bread, although I am sure that one pound loaf pans would also work!)
Bake at 350 for 1 hour. Cool for 5 minutes in the cans and then remove to a cooling rack to finish cooling.
Wrap with plastic wrap and store in the refrigerator for up to 2 weeks. Place in zipper bags in the freezer for long term storage.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 loave (1125g) | ||
Recipe Makes: 4 | ||
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Calories: 3615 | ||
Calories from Fat: 860 (24%) | ||
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Amt Per Serving | % DV | |
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Total Fat 95.5g | 127 % | |
Saturated Fat 15.2g | 76 % | |
Monounsaturated Fat 49.3g | ||
Polyunsanturated Fat 24.2g | ||
Cholesterol 1057.5mg | 325 % | |
Sodium 1235.1mg | 43 % | |
Potassium 1684.4mg | 44 % | |
Total Carbohydrate 655.7g | 193 % | |
Dietary Fiber 23.2g | 93 % | |
Sugars, other 632.5g | ||
Protein 62.9g | 90 % | |
Powered by: USDA Nutrition Database 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: 3615
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