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Picnic Bread

Madhuri.Dixit's picture
  Eggs 2
  Flour 1 2⁄3 Cup (26.67 tbs)
  Baking powder 1⁄4 Teaspoon
  Cloves 1⁄2 Teaspoon
  Salt 3⁄4 Teaspoon
  Walnuts 1 Cup (16 tbs)
  Cinnamon 1⁄2 Teaspoon
  Nutmeg 1⁄2 Teaspoon
  Sugar 1 1⁄2 Cup (24 tbs)
  Water 1⁄2 Cup (8 tbs)
  Vegetable oil 1⁄2 Cup (8 tbs)
  Pumpkin 1 Cup (16 tbs)
  Pitted dates 1 Cup (16 tbs)
  Soda 1 Teaspoon

Leaving dates and nuts, pound all ingredients in an electric mixer for about 2 minutes.
Make sure that the mixture is smooth.
Blend the dates and nuts into the mixture.
Put the mixture into a 9x5x3" loaf pan.
See to it that the pan is well greased and floured.
Bake in a preheated oven for 1 1/2 hours at 350°F.
Release the sides first so as to turn it out.
Allow it to cool down completely.
To ensure the softness of the crust, wrap it up compactly and let it stand for quite a few hours.

Recipe Summary

Difficulty Level: 
Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4166 Calories from Fat 1639

% Daily Value*

Total Fat 189 g290.5%

Saturated Fat 24.6 g123.1%

Trans Fat 0 g

Cholesterol 423 mg141%

Sodium 3073.5 mg128.1%

Total Carbohydrates 598 g199.3%

Dietary Fiber 27 g107.9%

Sugars 401.7 g

Protein 55 g109%

Vitamin A 182% Vitamin C 21.3%

Calcium 39.2% Iron 96.5%

*Based on a 2000 Calorie diet

Picnic Bread Recipe