I was going to do a comparison of gingerbread men recipes, but this came in from Spark Net and I couldn’t resist. I’ll do the gingerbread thing next week.
Holiday Pumpkin Bread
Serves: 36
Give as a gift, or serve with a hot cup of cider or a cold dish of ice cream for a yummy dessert.
INGREDIENTS
3 cups white sugar (or substitute)
1 cup egg substitute
2/3 cup water
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon ground allspice
3-1/2 cups all-purpose flour
2 teaspoons salt
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 (15 ounce) can pumpkin puree (or fresh sugar pumpkin puree)
1 cup chopped walnuts
1 cup raisins
1 cup canola oil
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C). Spray three 7 x 3 inch loaf pans.
2. Mix oil, sugar, and eggs together in a large bowl. Mix in pumpkin puree and water. Stir together flour, soda, baking powder, salt, and spices.
3. Add to the pumpkin mixture, and mix until just combined. Stir in nuts and raisins.
4. Divide batter into prepared pans.
5. Bake for approximately 1 hour or until toothpick comes out clean. Cool on wire racks.
NUTRITION INFO (per serving)
Calories: 215.8
Fat: 9.4 g
Carbohydrates: 31.4 g
Protein: 3.1 g
