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    Spicy Pumpkin Loaf

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    • on October 02, 2007

      Now I LOVE this when my food snob mom (aka MY MOM) makes this but mine just didn't turn out as delicious. Maybe cause mom didn't make it...;) At any rate, I did use the full two cups of sugar and skipped the nuts. I also used whole wheat and spelt flour and really could not taste the difference. I DO feel that 3/4 or 1/2 a bag of chocolate chips would have been MORE THAN ENOUGH chocolate-y...and I LOVE chocolate. Date honey or honey could have replaced some of the sugar, as well, I believe. I am freezing one loaf, but assume that all will go well with that, as it always does for mom. 1.5 cups canned pumpkin=1 full can One large Israeli butter (200g) is roughly equalivant to 1 cup butter or 2 american size sticks of butter. Make sure to let cook to a dark brown (espically if using a whole flour) or else it could be a bit gooey in the middle. Better to slightly overcook this one, imo. It's fluffy but crumbly and very rich and flavorful. Glaze is not so necessary. A unique and frugal way to use a can of pumpkin (which is a rare find here in the middle east). Miss you mom!

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    Nutritional Facts for Spicy Pumpkin Loaf

    Serving Size: 1 (114 g)

    Servings Per Recipe: 20

    Amount Per Serving
    % Daily Value
    Calories 371.6
     
    Calories from Fat 141
    37%
    Total Fat 15.6 g
    24%
    Saturated Fat 9.2 g
    46%
    Cholesterol 66.7 mg
    22%
    Sodium 368.4 mg
    15%
    Total Carbohydrate 56.5 g
    18%
    Dietary Fiber 2.3 g
    9%
    Sugars 35.9 g
    143%
    Protein 4.7 g
    9%
    Detailed Nutrition Values About Nutrition Info
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