Estimated Nutrition (whole recipe, rough)
Counts 7 of 10 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Grape | 1/2 cup (76g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Carrot | 1 medium (61g) | 25 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | not in our table | 0 |
| Pie | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 3 cups all-purpose flour
- 1 tablespoon plus 2 teaspoons pumpkin pie spice
- 2 teaspoons baking soda
- 1 1/2 teaspoons salt
- 3 cups granulated sugar
- 1 cup (15 oz.) Pure Pumpkin
- 4 large eggs
- 1 cup vegetable oil
- 1/2 cup water
- 1 cup carrots, shredded
- 1 cup raisins
- =
Directions
PREHEAT oven to 350° F. Grease and flour two 9 x 5-inch loaf pans.
COMBINE flour, pumpkin pie spice, baking soda and salt in large bowl.
Combine sugar, pumpkin, eggs, oil and water in large mixer bowl; beat until just blended.
Add pumpkin mixture to flour mixture; stir just until moistened. Fold in carrot and raisins.
Spoon batter into prepared loaf pans.
BAKE for 60 to 65 minutes or until wooden pick inserted in center comes out clean.
Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely.
FOR THREE 8 x 4-INCH LOAF PANS:
PREPARE as above. Bake for 55 to 60 minutes.
FOR FIVE OR SIX 5 x 3-INCH MINI-LOAF PANS:
PREPARE as above. Bake for 50 to 55 minutes