Another pumpkin bread variation.
Mix sugar, oil and pumpkin. Add vanilla. Add eggs and mix thoroughly. Sift dry ingredients. Add to pumpkin mixture alternately with water. Divide batter between two well-greased (or sprayed) loaf pans. Bake at 350 for about an hour.
This recipe came from the late '60s when pumpkin was just beginning to be used for things other than pies.
Donna Houston was the wife of a colleague of mine in the Biology Department at Columbia College.
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Serving Size: 1 Serving (102g) | ||
Recipe Makes: 32 Servings | ||
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Calories: 488 | ||
Calories from Fat: 368 (75%) | ||
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Amt Per Serving | % DV | |
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Total Fat 40.9g | 55 % | |
Saturated Fat 11.2g | 56 % | |
Monounsaturated Fat 11.8g | ||
Polyunsanturated Fat 15.7g | ||
Cholesterol 31.1mg | 10 % | |
Sodium 98.6mg | 3 % | |
Potassium 78.1mg | 2 % | |
Total Carbohydrate 31.5g | 9 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 31g | ||
Protein 1.5g | 2 % | |
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: 488
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