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Pumpkin Bread
Source: U.S. Department of Defence

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BREADS AND SWEET DOUGHS No.D 011 00
PUMPKIN BREAD
Yield 100
Portion 1 Slice
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
272 cal
40 g
4g
12 g
30 mg
302 mg
23 mg
Ingredient
Weight
Measure
Issue
EGGS,WHOLE,FROZEN
1-1/2 lbs
2-7/8 cup
FLOUR,WHEAT,GENERAL PURPOSE
3-1/3 lbs
3 qts
SALT
1-1/4 oz
2 tbsp
1/3 oz
1/3 tsp
BAKING POWDER
BAKING SODA
1-1/3 oz
2-2/3 tbsp
CINNAMON,GROUND
1/3 oz
1 tbsp
ALLSPICE,GROUND
1/4 oz
1 tbsp
NUTMEG,GROUND
1/3 oz
1 tbsp
1/4 oz
1 tbsp
CLOVES,GROUND
SUGAR,GRANULATED
5-1/4 lbs
3 qts
1-7/8 lbs
1 qts
OIL,SALAD
PUMPKIN,CANNED,SOLID PACK
3-3/4 lbs
1 qts 3 cup
WATER
1 lbs
2 cup
NUTS,UNSALTED,CHOPPED,COARSELY
10-1/3 oz
2 cup
RAISINS
10-1/4 oz
2 cup
2 oz
1/4 cup 1/3 tbsp
COOKING SPRAY,NONSTICK
Method
1
Beat eggs in mixer bowl at medium speed 3 minutes or until lemon colored.
2
Blend flour, salt, baking powder, baking soda, cinnamon, allspice, nutmeg, and cloves together in separate bowl.
3
Add flour mixture, sugar, salad oil, pumpkin, water, nuts, and raisins to beaten eggs.
4
Beat at low speed about 1/2 minute. Beat 1 minute or until well blended. DO NOT OVER BEAT.
5
Lightly spray each pan with non-stick cooking spray. Pour about 7-1/2 cups of batter into each sprayed pan.
Using a convection oven, bake at 325 F. about 70 minutes or until done on low fan, open vent. Let cool in pans 5 to 10 minutes
6
before removing from pans.
7 Cool thoroughly; wrap in waxed paper; store overnight before slicing.
8 Cut 25 slices per loaf.



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Pumpkin Bread

Yield: 100 Portion: 1 Slice
Calories: 272 cal
Carbohydrates: 40 g
Protein: 4g
Fat: 12 g
Cholesterol: 30 mg
Sodium: 302 mg
Calcium: 23 mg

Ingredient Weight Measure Issue
EGGS,WHOLE,FROZEN 1-1/2 lbs 2-7/8 cup
FLOUR,WHEAT,GENERAL PURPOSE 3-1/3 lbs 3 qts
SALT 1-1/4 oz 2 tbsp
BAKING POWDER 1/3 oz 1/3 tsp
BAKING SODA 1-1/3 oz 2-2/3 tbsp
CINNAMON,GROUND 1/3 oz 1 tbsp
ALLSPICE,GROUND 1/4 oz 1 tbsp
NUTMEG,GROUND 1/3 oz 1 tbsp
CLOVES,GROUND 1/4 oz 1 tbsp
SUGAR,GRANULATED 5-1/4 lbs 3 qts
OIL,SALAD 1-7/8 lbs 1 qts
PUMPKIN,CANNED,SOLID PACK 3-3/4 lbs 1 qts 3 cup
WATER 1 lbs 2 cup
NUTS,UNSALTED,CHOPPED,COARSELY 10-1/3 oz 2 cup
RAISINS 10-1/4 oz 2 cup
COOKING SPRAY,NONSTICK 2 oz 1/4 cup 1/3 tbsp

Method:
1
Beat eggs in mixer bowl at medium speed 3 minutes or until lemon colored.
2
Blend flour, salt, baking powder, baking soda, cinnamon, allspice, nutmeg, and cloves together in separate bowl.
3
Add flour mixture, sugar, salad oil, pumpkin, water, nuts, and raisins to beaten eggs.
4
Beat at low speed about 1/2 minute. Beat 1 minute or until well blended. DO NOT OVER BEAT.
5
Lightly spray each pan with non-stick cooking spray. Pour about 7-1/2 cups of batter into each sprayed pan.
Using a convection oven, bake at 325 F. about 70 minutes or until done on low fan, open vent. Let cool in pans 5 to 10 minutes
6
before removing from pans.
7 Cool thoroughly; wrap in waxed paper; store overnight before slicing.
8 Cut 25 slices per loaf.

If you wish to link to this page, you can do so by referring to the URL address below this line.

https://theodora.com/recipies/breads_and_sweet_doughs/pumpkin_bread.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence