Pumpkin Bread and Variations



Recipe By :

Serving Size : 0 Preparation Time :0:00

Categories :



Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 cups canned pumpkin

1 1/2 cups vegetable oil

4 cups white sugar

6 each eggs

4 3/4 cups all purpose flour

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1 1/2 teaspoons salt

1 1/2 teaspoons ground cinnamon

1 1/2 teaspoons ground nutmeg

1 1/2 teaspoons ground clove



In a large bowl, mix together the pumpkin, vegetable oil, sugar and eggs.
Mix

well by hand or use a hand mixer. Blend in the flour, baking powder, baking

soda, salt, ground cinnamon, nutmet and cloves. Mix well.

Bake in a preheated 350º F. oven. For muffins and small loaves bake for 30
to

35 minutes, for medium and large loaves bake for 45 minutes to 1 hour.

For variation add any of these: raisins, mini chocolate chips (the best),

pecans or walnuts. Mix and match any as you like.



Description:

"Quick Breads"

Yield:

"3 Loaves"



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Per serving: 3575 Calories (kcal); 357g Total Fat; (87% calories from fat);

42g Protein; 71g Carbohydrate; 1122mg Cholesterol; 6196mg Sodium

Food Exchanges: 1/2 Grain(Starch); 4 1/2 Lean Meat; 12 Vegetable; 0 Fruit;
68

1/2 Fat; 0 Other Carbohydrates



NOTES : Makes 6 mini loaves. Freezes well. Wrap in colored cellophane and
tie

with a colorful ribbon, and give as a gift.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0