Nutritional Info

Nutrition Facts

Serving Size 1 (447g)

Calories 1268
Calories from Fat 608 (48%)
Amount Per Serving %DIV
Total Fat 67.5g 104%
Saturated Fat 19g 95%
Monounsaturated Fat 22.5g
Polyunsaturated Fat 26g
Trans Fat 0.0g
Cholesterol 213.6mg 71%
Sodium 1871.2mg 81%
Potassium 608.5mg 13%
Total Carbohydrate 140.6g 47%
Dietary Fiber 7.7g 31%
Sugars 19.6g
Protein 17.7g 35%

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Recipe Description
This recipe was given to me eons ago by the first friend I made when we moved to California. I had lost it, I recently found it and realize what i had been missing all of this time.
Prep time
15 min
Cook time
1 hr 15 min
Ready In
1 hr 30 min

Ingredients

Serves Tool

Serves To:USMetric
3 1/2 Cup(c)  all-purpose flour
1 Dash(ds)  solid vegetable shortening, for greasing the pans
2 Teaspoon(t)  baking soda
1 1/2 Teaspoon(t)  salt
1/2 Teaspoon(t)  baking powder
1 Teaspoon(t)  ground cinnamon
1/2 Teaspoon(t)  nutmeg, preferably freshly grated
1/2 Teaspoon(t)  ground cloves
2 Cup(c)  canned pumpkin
2/3 Cup(c)  pineapple juice, orange juice, or wate
2/3 Cup(c)  solid vegetable shortening
4   large eggs
1 1/2 Cup(c)  walnuts, toasted and chopped
3/4 Cup(c)  raisins
3/4 Cup(c)  snipped dates (or more raisins, if you prefer; see note)
2/3 Cup(c)  sugar

Preparation

Preheat the oven to 350°F.

Grease two standard loaf pans.

Sift the flour, baking soda, salt, baking powder, cinnanlOn, nutmeg, and cloves together into a large bowl, and set it aside.

Combine the pumpkin and pineapple juice in another bowl, and set it aside.

Cream the shortening and sugar with an electric mixer on medium speed until well combined, about 2 minutes. Add the eggs, one at a time, beating well after each addition.

Reduce the speed to medium-low and add the flour mixture in three additions, alternating with the pumpkin mixture in two additions, beginning and ending with the flour mixture and scraping down the bowl as necessary. Fold in the walnuts, raisins, and dates.

Divide the batter between the prerpared loaf pans and bake until a toothpick  or cake tester inserted into the center comes out clean, 1 hour and 10 to 20 minutes.

Transfer the pans to a wire rack and cool for 10 minutes. Then loosen the loaves by running a knife around the edges, remove them from the pans, and transfer them to the rack to cool completely.

Additional notes

There are not reviews for this recipe.

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