Pumpkin Bread - Cook For Your Life-anti-cancer recipes
Pumpkin Bread
Servings: Makes 1 9-inch Loaf
Prep time: 45

This tasty tea loaf makes a great fall treat. The first time I tried this pumpkin bread, a friend had baked it in an old coffee tin, and we ate it warm, cut into thick round slices. This presentation is a little less quirky but the end result is just as good.

Preparation

1. Preheat the oven to 350 degrees. Grease and flour two 9x5x4-inch loaf pans. Set aside.

2. In a bowl, beat together the eggs, pumpkin puree, grape seed oil, and water. Stir in the sugar.

3. Sift in the flour, baking soda, salt, nutmeg, and cinnamon. Mix gently until well blended.  Fold in the raisins and pecans.

4. Pour into the prepared loaf pans and bake for 1½ hours or until a toothpick comes out clean.

5. Let cool in the pan for 5-10 minutes then turn out to cool on a rack.


Ingredients:

  • 3 eggs
  • 1 pound canned pumpkin puree
  • ¾ cup grape seed oil
  • ½ cup water
  • 2¼ cups cane sugar
  • 2½ cups whole wheat pastry flour
  • 1½ teaspoons baking soda
  • 1¼ teaspoons salt
  • ¾ teaspoon freshly grated nutmeg
  • ¾ teaspoon ground cinnamon
  • ½ cup golden raisins, plumped in hot water and drained
  • ½ cup coarsely chopped pecans

Nutritional Information

Calories

5122 cals

Fat

223 g

Saturated Fat

26 g

Polyunsaturated Fat

132 g

Monounsaturated Fat

54 g

Carbohydrates

777 g

Sugar

513 g

Fiber

62 g

Protein

57 g

Sodium

4069 mg

*per serving


Ann's Tips and Tricks

There’s quite a lot of sugar in this cake. If you like, cut the sugar down by ½ a cup.

For this kind of slow cooking cake, I like to line the tin with parchment paper cut to fit so there’s no chance the cake will stick to the pan. Gently peel it off when you turn the cake out onto the rack to cool.

 


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