Pumpkin bread (usda)
2 Loaves
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Flour; unsifted |
| 3 | cups | Sugar |
| 2 | teaspoons | Baking soda |
| 1½ | teaspoon | Salt |
| 1 | teaspoon | Baking powder |
| 1 | teaspoon | Cinnamon |
| 1 | teaspoon | Nutmeg |
| ½ | teaspoon | Cloves |
| ¼ | teaspoon | Ginger |
| 16 | ounces | Canned pumpkin |
| 1 | cup | Oil |
| 4 | Eggs | |
| ⅔ | cup | Water |
Directions
Preheat oven to 350 F (moderate) Grease two 9- by 5- by 3-inch loaf pans.
Mix dry ingredients thoroughly in a large bowl.
Beat pumpkin, oil, eggs, and water together. Add to dry ingredients.
Stir just until dry ingredients are moistened. Do not overmix.
Pour one-half of the batter into each loaf pan.
Bake 1 to 1-¼ hours or until toothpick inserted in center of loaf comes out clean.
Cool on rack. Remove from pans after 10 minutes.
Calories per 1/16 loaf slice: About 200 Source: FOOD -- by U.S. Department of Agriculture Typed for you by Karen Mintzias