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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (89g) Recipe makes 24 servings |
||
| Calories 256 | ||
| Calories from Fat 78 | (30%) | |
| Amount Per Serving | %DV | |
| Total Fat 8.7g | 13% | |
| Saturated Fat 2.0g | 9% | |
| Monounsaturated Fat 4.1g | ||
| Polyunsaturated Fat 2.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 35mg | 11% | |
| Sodium 295mg | 12% | |
| Potassium 152mg | 4% | |
| Total Carbohydrate 42.2g | 14% | |
| Dietary Fiber 1.4g | 5% | |
| Sugars 25.9g | ||
| Protein 3.9g | 7% | |
Ingredients
- 2 2/3 cups sugar
- 2/3 cup shortening
- 4 eggs, beaten
- 1 (16 ounce) can solid pack pumpkin
- 2/3 cup water
- 1 1/2 teaspoons salt
- 2 teaspoons baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon baking powder
- 1/2 teaspoon clove
- 2/3 cup chopped nuts
- 3 1/2 cups flour
- 2/3 cup chopped dates
Directions
1
Cream togeter sugar, shortening, eggs, pumpkin and water. Add spices and all other dry ingredients. This will make a heavy batter that I usually mix with a spoon instead of mixer. Add chopped dates and nuts.2
Pour into greased loaf pans.3
Makes 2 large loaves and 3 med loaves. Bake 1 hour at 350 degrees.
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