Try this Sandras Pumpkin Bread recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 325 degrees F. Grease (with either butter or magarine) pan*. Mix dry ingredients separately; set aside. Mix pumpkin, eggs, vanilla, oil, and water. Add dry ingredients to mixture. Blend well, then stir in nuts. Pour into pan(s.)* Bake @ 325 for 1 hour. Then do "knife test" i.e., insert knife, if it comes out clean, cake/bread is done. It usually takes about 1 hr and 10 minutes in my oven. *Note about pan(s) - I use a bundt pan whenever I make this. The recipe makes the bundt pan plus 1 small loaf pan. This is a *heavy* pumpkin bread ~ one that is moist and *very* tasty. Posted to JEWISH-FOOD digest by "Marilyn Maizel"
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Serving Size: 1 Serving (3124g) | ||
Recipe Makes: 1 servings | ||
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Calories: 11054 | ||
Calories from Fat: 1967 (18%) | ||
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Amt Per Serving | % DV | |
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Total Fat 218.5g | 291 % | |
Saturated Fat 28.4g | 142 % | |
Monounsaturated Fat 123g | ||
Polyunsanturated Fat 55.1g | ||
Cholesterol 2115mg | 651 % | |
Sodium 3415.4mg | 118 % | |
Potassium 1344.6mg | 35 % | |
Total Carbohydrate 2208.6g | 650 % | |
Dietary Fiber 15.8g | 63 % | |
Sugars, other 2192.8g | ||
Protein 117.8g | 168 % | |
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: 11054
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