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Add a photoServings: 12
Ingredients
- 3-1/3 c. all-purpose flour
- 2 teaspoon baking soda
- 1-1/2 teaspoon salt
- 1/2 teaspoon baking pwdr
- 2/3 c. Wesson oil
- 2-2/3 c. sugar
- 4 large eggs
- 1 (1 pound) can pumpkin
- 1-1/2 teaspoon pumpkin pie spice
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 2/3 c. water
- 1 c. raisins
- 1 c. minced pecans
Directions
- Wash 4 (1-pound) coffee tins. Save plastic lids. Grease generously and flour tins.Sift flour, measure and add in soda, salt and baking pwdr. Resift dry ingredients. In large mixing bowl cream sugar, oil and large eggs thoroughly. Add in pumpkin, spices, 1/3 cup water and half of flour mix. Mix, then add in remaining 1/3 cup water and the flour mix. (Always leave flour mix last, rather than water.) Mix in raisins and nuts. Fill each tin half full and bake in 350 degree oven for 1 hour and 15 min. Cool thoroughly (overnight best). Remove from tins. Wash tins and return pumpkin bread. Seal with lids. Can be frzn for months or possibly kept weeks in refrigerator.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 141g | |
| Recipe makes 12 servings | |
| Calories 506 | |
| Calories from Fat 156 | 31% |
| Total Fat 17.83g | 22% |
| Saturated Fat 1.95g | 8% |
| Trans Fat 0.31g | |
| Cholesterol 69mg | 23% |
| Sodium 579mg | 24% |
| Potassium 185mg | 5% |
| Total Carbs 82.85g | 22% |
| Dietary Fiber 2.0g | 7% |
| Sugars 52.97g | 35% |
| Protein 6.53g | 10% |
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