The Healthy My Ass Cookbook

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Other Bread Recipes:

Banana Nut Bread

Buttermilk Biscuits

Cinnamon Pull-A-Parts

Coconut Toast

Garlic Bread

Garlic Cheese Knots

Grandma's Bread Pudding

Italian Sausage Stuffing

Refrigerator Bran Muffins

Strawberry Bread

Yeast Raised Cinnamon Rolls

Zucchini Bread

Pumpkin Bread

More like cake than bread.

Ingredients:

3 cups Sugar
3&1/3 cups Flour
1 tsp. Baking Powder
2 tsps. Baking Soda
1&1/2 tsps. Salt
2 tsps. Cinnamon
1 tsp. Nutmeg
4 Eggs
1 cup Oil
1 cup Water
1 15-oz. can Pumpkin

Directions:

Grease two 9x5" loaf pans or two 8-compartment mini-loaf pans or one of each.

Combine Sugar, Flour, Baking Powder, Baking Soda, Salt, Cinnamon and Nutmeg.  Set aside.

Preheat oven to 325°F.

In a 3 quart or larger bowl, beat the Eggs to a uniform color.  Beat in the Oil to a uniform color.  Blend in the Water and Pumpkin then gradually add the dry ingredients, beating to thoroughly blend, scraping the sides of the bowl as needed.

Fill each pan with half of the batter, about 4 cups each.

Bake the 9x5" loaf pans for 1 hour or more, the 8-compartment mini-loaf pans for 30 minutes.

Cool in the pans on a wire rack for 10 minutes.  Remove from the pans and return to the wire rack to cool completely.

Notes:

Can be wrapped in plastic wrap and foil and frozen for up to 3 months.

Print

Other Information:

Source: Judy Burnham, friend and neighbor since returning to St. Louis.

Times:
Preparation: 0:45
Bake: 1:00
Total: 2:00

Yield: 2 loaves
Servings: 24

Nutrition Facts per Serving:
258 Calories
10g Fat (34.8% calories from fat)
3g Protein
40g Carbohydrate
1g Dietary Fiber
35mg Cholesterol
271mg Sodium.

Exchanges per Serving:
1 Grain(Starch)
0 Lean Meat
2 Fat
1 1/2 Other Carbohydrates.

Rainbow Line

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