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2⁄3 cup shortening
2 cups sugar
4 eggs
2 cups split pea purée*
2⁄3 cup water
31⁄3 cups sifted all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1⁄2 teaspoon baking powder
1 teaspoon ground cinnamon
1⁄2 teaspoon ground cloves
1⁄2 teaspoon ground nutmeg
1 cup chopped walnuts or pecans
*Preparing split pea purée: Add 2 ½ times the amount of water as split peas. Bring to a boil, reduce heat, cover and simmer for 45 minutes. Stir frequently. Cool slightly and do not drain. In small batches, mash or purée split peas with a sieve, food mill, blender, food processor or potato masher. Purée should be the consistency of canned pumpkin. Add water to thin if needed.
Preheat oven to 350°F.
Cream together shortening and sugar. Beat in eggs, one at a time. Add split pea purée and water. In a separate bowl, sift together dry ingredients, except nuts. Stir into creamed mixture along with nuts.
Bake in 2 well-greased 5 x 9-inch loaf pans for 60 to 70 minutes. When a toothpick inserted into the center of loaf comes out clean, the bread is done. Cool loaves and store in airtight plastic bags.
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Nutrition Facts
Serving Size
Servings Per Container
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| Amount Per Serving |
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Calories
297
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Calories From Fat
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% Daily Value *
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Total Fat
12g
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Saturated Fat
2g
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Trans Fat
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Cholesterol
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Sodium
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Total Carbohydrate
42g
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Protein
7g
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Vitamin A
%
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• |
Vitamin C
%
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Calcium
%
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• |
Iron
%
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| * Percentage Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: |
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Calories |
2,000 |
2,2500 |
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| Total Fat |
Less than |
65g |
80g |
| Saturated Fat |
Less than |
20g |
25g |
| Cholesterol |
Less than |
300mg |
300mg |
| Sodium |
Less than |
2,400mg |
2,400mg |
| Total Carbohydrate |
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300g |
375g |
| Dietary Fiber |
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25g |
30g |
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| Calories per gram: |
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Fat 9 •
Carbohydrate 4 •
Protein 4
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