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Name: Mama Suttons Killer Pumpkin Bread
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 1 ts Cloves (ground); 3 c Flour; 2 ts Baking soda; 1 c Canned pumpkin; 1/2 ts Baking Powder; 4 Eggs; 1 ts Nutmeg; 1 c Salad oil; 1 c Water; 3 c Brown sugar; 1/2 ts Salt; 1 ts Cinnamon

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INGREDIENTS

1 ts Cloves (ground)
3 c Flour
2 ts Baking soda
1 c Canned pumpkin
1/2 ts Baking Powder
4 Eggs
1 ts Nutmeg
1 c Salad oil
1 c Water
3 c Brown sugar
1/2 ts Salt
1 ts Cinnamon

Servings

INSTRUCTIONS

Boy this looks good..it was in the local paper yesterday. I live in the Napa Valley, and it comes from chef Andrew Sutton who is the executive chef of Auberge du Soleil... "In two decades of professional experience I have yet to find a better pumpkin bread recipe!" -Andrew Sutton Sift together all dry ingredients three times. Place eggs and sugar together in mixer and mix until creamy. Add salad oil and pumpkin, and mix for two or more minutes. Turn off mixer. Add dry ingredients and pour water over the top of the dry ingredients. This should keep the flour dust down. Mix slowly for three or more minutes until all items are mixed together. Pour batter into two greased 5x9-inch pans and bake at 350 degrees. Check with a toothpick for doneness. When toothpick comes out clean, bread is done. For variation, try adding these ingredients: 1/2 cup of pecans or pistachios or other nuts and/or 1/2 cup dried fruit, like raisins. This is a really delighful pumpkin bread and can be toasted for breakfast or tea. Posted to EAT-L Digest by Lorien Carrillo on Nov 19, 1997

NOTES

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Mama Suttons Killer Pumpkin Bread

1 ts Cloves (ground)
3 c Flour
2 ts Baking soda
1 c Canned pumpkin
1/2 ts Baking Powder
4 Eggs
1 ts Nutmeg
1 c Salad oil
1 c Water
3 c Brown sugar
1/2 ts Salt
1 ts Cinnamon

Boy this looks good..it was in the local paper yesterday. I live in the  Napa Valley, and it comes from chef Andrew Sutton who is the executive chef  of Auberge du Soleil... "In two decades of professional experience I have  yet to find a better pumpkin bread recipe!" -Andrew Sutton    Sift together all dry ingredients three times. Place eggs and sugar  together in mixer and mix until creamy. Add salad oil and pumpkin, and mix  for two or more minutes. Turn off mixer. Add dry ingredients and pour water  over the top of the dry ingredients. This should keep the flour dust down.  Mix slowly for three or more minutes until all items are mixed together.  Pour batter into two greased 5x9-inch pans and bake at 350 degrees. Check  with a toothpick for doneness. When toothpick comes out clean, bread is  done. For variation, try adding these ingredients: 1/2 cup of pecans or  pistachios or other nuts and/or 1/2 cup dried fruit, like raisins. This is  a really delighful pumpkin bread and can be toasted for breakfast or tea.    Posted to EAT-L Digest  by Lorien Carrillo <carrillo@COMMUNITY.NET> on Nov  19, 1997

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Nutrition

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Serving Size: 1 Serving (3291g)
Recipe Makes: 1 Servings

Calories: 8870
Calories from Fat: 1608 (18%)

Amt Per Serving		% DV

	Total Fat 178.7g	238 %
	Saturated Fat 37.4g	187 %
	Monounsaturated Fat 49.2g
	Polyunsanturated Fat 70g
Cholesterol 4230mg		1302 %
Sodium 5226.2mg		180 %
Potassium 4300.3mg		113 %
Total Carbohydrate 1679.7g		494 %
	Dietary Fiber 25.8g	103 %
	Sugars, other 1653.9g
Protein 178g		254 %
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.

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Calories per serving: 8870

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