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Nutrition Facts

Serving Size 1 muffins 59g

Recipe makes 30 muffins)

Calories 188
Calories from Fat 63 (33%)
Amount Per Serving %DV
Total Fat 7.1g 10%
Saturated Fat 1.5g 7%
Monounsaturated Fat 2.5g
Polyunsaturated Fat 2.6g
Trans Fat 0.0g
Cholesterol 28mg 9%
Sodium 216mg 9%
Potassium 63mg 1%
Total Carbohydrate 29.4g 9%
Dietary Fiber 0.7g 2%
Sugars 18.0g
Protein 2.8g 5%

how is this calculated?

Pinky's Famous Pumpkin Bread

Recipe #263727 | 1¼ hours | 15 min prep | add private note

By: Giggles4fun
Nov 7, 2007

This is my mom's pumpkin bread. I tried a couple out here on Zaar and they were good...but had to get this one out there...simply divine! That and I wanted to see the nutrient information... Who knows where she got it but thank goodness she did! But beware!! This is not for the diet conscious! Tip: If you boil your pumpkin to get to your pumpkin puree, save the water and use in the recipe.

30 muffins (change servings and units)

Ingredients

Directions

  1. 1
    Grease and flour baking pans. Turn oven to 350.
  2. 2
    Cream the shortening and sugar.
  3. 3
    Stir in eggs, pumpkin, and water.
  4. 4
    Sift together flour, soda, salt, baking powder, cinnamon, and cloves.
  5. 5
    Blend to a smooth dough.
  6. 6
    Stir in chopped nuts and raisins (if using).
  7. 7
    Bake larg loaves 60-70 minuts or until center tests clean. Remove from oven and let stand 5 minutes.
  8. 8
    Remove from pan and cool.
  9. 9
    Yields 2 9x5x3 loaves -- or -- 3 8 1/2x4 1/2x2 1/2 -- or -- 30 cupcakes. Adjust bake times accordingly.
  10. 10
    This recipe also works well with the addition of a cup of shredded zuccini or chocolate chips.

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