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4 servings
suggest servings
| 1 1/2 | cup | flour, all-purpose | |
| 1/2 | teaspoon | salt | |
| 1 | cup | sugar | |
| 1 | teaspoon | baking soda | |
| 1/2 | cup | vegetable oil | |
| 2 | large | eggs | beaten |
| 1 | cup | pumpkin | canned |
| 2 | teaspoons | pumpkin pie spice | |
| 1/3 | cup | nuts | optional |
| 1/3 | cup | raisins, seedless | optional |
| 1 | cup | applesauce | |
| 1 | tablespoon | molasses | |
| 1 | teaspoon | cinnamon | |
| 3 | each | bananas | ripe, mashed |
| 1/2 | teaspoon | cinnamon | |
| 1/2 | teaspoon | ginger | |
| 2 | each | bananas | ripe, mashed |
| 1/2 | cup | peanut butter | |
| 1 | cup | cranberries | chopped |
| 1 | tablespoon | orange juice | concentrate |
Preheat oven to 325 degrees. Gather the ingredients for the Quick Bread Base and one of the variations. Coat 4 small loaf pans with vegetable cooking spray. Combine dry ingredients; blend well and set aside. Combine wet ingredients; blend well. Mix together wet and dry ingredients. Do not overmix. Distribute batter among the 4 pans, and bake for 30 to 40 minutes.
| % Daily Value* | |
| Total Fat 53.0g | 82% |
| Saturated Fat 9.0g | 44% |
| Trans Fat 0.0g | |
| Cholesterol 106mg | 35% |
| Sodium 627mg | 26% |
| Total Carbohydrate 159.0g | 53% |
| Dietary Fiber 13.0g | 51% |
| Sugars 84.0g | |
| Protein 21.0g | 42% |
| Vitamin A | 196% | Vitamin C | 56% | |
| Calcium | 10% | Iron | 33% |
* Percent 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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The fourth Thursday of November will always be Thanksgiving but if you're an oenophile, it's the third Thursday that you...
This is a great recipe, we have tried several times on eggplant, I think this one is the best one, it is like tomato and eggplant sauce, and other ingredients increase extra flavor, it is really excellent.
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