Ingredients
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1 (15 ounce) can pumpkin puree
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2 cups white sugar
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1 cup vegetable oil
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⅔ cup water
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4 large eggs
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1 teaspoon vanilla extract
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3 ½ cups all-purpose flour
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2 teaspoons baking soda
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1 tablespoon ground cinnamon
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1 ½ teaspoons salt
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1 teaspoon ground nutmeg
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¼ teaspoon ground ginger
Directions
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Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3-inch loaf pans.
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Mix together pumpkin puree, sugar, oil, water, eggs, and vanilla extract in a large bowl until well blended. Whisk together flour, baking soda, cinnamon, salt, nutmeg, and ginger in a second bowl. Sift flour mixture on top of pumpkin mixture. Fold in with a spatula until just blended. Pour into the prepared pans.
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Bake in the preheated oven until nicely browned on top and a toothpick inserted in center comes out clean, about 50 minutes.
Nutrition Facts (per serving)
232 | Calories |
10g | Fat |
32g | Carbs |
3g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 24 | |
Calories 232 | |
% Daily Value * | |
Total Fat 10g | 13% |
Saturated Fat 2g | 8% |
Cholesterol 31mg | 10% |
Sodium 305mg | 13% |
Total Carbohydrate 32g | 12% |
Dietary Fiber 1g | 4% |
Total Sugars 17g | |
Protein 3g | 6% |
Vitamin C 1mg | 1% |
Calcium 15mg | 1% |
Iron 1mg | 7% |
Potassium 70mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.