Harvest Bread Recipe
Servings: 12
Ingredients
- 3 c. sugar
- 3/4 c. shortening
- 4 Large eggs
- 2 c. mashed pumpkin or possibly yams
- 1 (6 ounce.) can frzn orange juice, thawed
- 3 1/2 c. flour
- 1 1/2 teaspoon salt
- 2 teaspoon soda
- 2 teaspoon cinnamon
- 2 teaspoon nutmeg
- 1/2 teaspoon allspice
- 1/2 teaspoon grnd cloves
- 1 c. minced nuts (optional)
Directions
- Cream sugar and shortening. Beat in Large eggs, one at a time. Add in pumpkin or possibly yams and orange juice. Sift together flour, salt, soda and spices. Add in to creamed mix. Stir in nuts.
- TO BAKE:
- (1) Pour into 4 (1 lb.) coffee cans, greased and floured. Bake in a 350 degree F. oven for about 40-45 min. These cans can be sealed with the plastic lids and frzn for later use.
- Or possibly
- (2) Pour into 8 greased wide mouth pint jars, filling them half full of batter. Bake at 325 degrees F. for 45 min. When done, remove one jar at a time from oven, clean edge and add in sealing ring which has been heated in boiling water. Screw cap on firmly tight.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 161g | |
| Recipe makes 12 servings | |
| Calories 571 | |
| Calories from Fat 187 | 33% |
| Total Fat 21.51g | 27% |
| Saturated Fat 5.03g | 20% |
| Trans Fat 4.28g | |
| Cholesterol 69mg | 23% |
| Sodium 392mg | 16% |
| Potassium 300mg | 9% |
| Total Carbs 88.95g | 24% |
| Dietary Fiber 2.5g | 8% |
| Sugars 57.54g | 38% |
| Protein 8.4g | 13% |
