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Ingredientes
- 2/3 c. shortening
- 2 2/3 c. sugar
- 4 Large eggs
- 2 c. canned pumpkin
- 2/3 c. water
- 3 1/3 c. flour
- 2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon grnd cloves
- 1 1/2 teaspoon salt
- 2/3 c. nuts
- 2 teaspoon baking pwdr
Direcciones
- Cream shortening and sugar together. Beat in Large eggs, pumpkin and water. Sift together flour, baking pwdr, soda, salt, and spices. Add in to pumpkin mix. Stir in nuts. Pour mix into greased side-mouth canning jars, filling half full. Bake at 325 degrees for 45 min. When done, remove one jar at a time, wipe sealing edge with paper towel or possibly cloth and screw cap on tightly. The heat will vacuum seal the jar and the bread will keep for up to one year. Makes 8 pints. (Substitute for pumpkin one of the following:
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 143g | |
| Recipe makes 12 servings | |
| Calories 472 | |
| Calories from Fat 151 | 32% |
| Total Fat 17.33g | 22% |
| Saturated Fat 3.75g | 15% |
| Trans Fat 3.81g | |
| Cholesterol 69mg | 23% |
| Sodium 786mg | 33% |
| Potassium 154mg | 4% |
| Total Carbs 74.15g | 20% |
| Dietary Fiber 1.9g | 6% |
| Sugars 45.17g | 30% |
| Protein 7.12g | 11% |
