Bread baked in the smaller miniature loaves are great for gift giving. Children like to make cupcakes using this recipe. Just pour batter into muffin tins about two-thirds full and viola..a tasty snack.
3 1/3 cups flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon cinnamon
1 cup vegetable oil
1/3 cup milk or water
2 cups (16 oz. can) pumpkin
3 cups sugar
1/2 cup chopped nuts
In large bowl, mix the flour, baking soda, salt, and cinnamon; add the rest of ingredients. Mix well. Stir in nuts. Fill two well-greased 9 x 5-inch loaf pans one-half full. Bake in 350 degrees oven for 60 minutes, or until a toothpick inserted in the center comes out clean. Leave in pan for 15 minutes, then turn out on cooling rack.
Makes 2 loaves
This bread is high in sugar and oil so keep the slices thin and without butter! But pumpkin is loaded with much
nutritional value and I like to think the high sugar and oil consequences are overshadowed somewhat by the
pumpkin’s nutrients! Again, moderation is the key.
The bright orange color of pumpkin is a dead giveaway that pumpkin is loaded with an important antioxidant,
beta-carotene. Beta-carotene is one of the plant carotenoids converted to vitamin A in the body. In the conversion to vitamin A, beta carotene performs many important functions in overall health.
Current research indicates that food containing beta-carotene may reduce the risk of developing certain types of
cancer and offers protection against heart disease. It has also shown to be effective against the degenerative aspects of aging.
Here are the nutrition facts for 1 cup cooked, boiled, drained, pumpkin without salt:
Protein 2 grams
Carbohydrate 12 grams
Dietary Fiber 3 grams
Calcium 37 mg
Iron 1.4 mg
Magnesium 22 mg
Potassium 564 mg
Zinc 1 mg
Selenium .50 mg
Vitamin C 12 mg
Niacin 1 mg
Folate 21 mcg
Vitamin A 2650 IU
Vitamin E 3 mg
This is the wonderful season of glorious colors and tempting foods.
May you enjoy good, healthy foods.
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