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Beet Nut Bread

 

84

Yield

1

servings

Prep

30

min

Cook

60

min

Ready

90

min

Trans-fat Free, High Fiber
 

Ingredients

¾ cup vegetable shortening
*
1 cup sugar
4 large eggs
2 teaspoons vanilla extract
2 cups beets
shredded
*
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon cinnamon
¼ teaspoon nutmeg
ground
*
1 cup nuts
chopped

Directions

Beat shortening and sugar until light and fluffy.

Blend in eggs and vanilla.

Stir in beets. Add combined dry ingredients; mix well.

Stir in nuts. Pour into greased and floured 9x5" loaf pan.

Bake at 350'F. for 60 to 70 minutes or until wooden toothpick inserted in center comes out clean.

Cool 10 minutes; remove from pan.

Makes 1 loaf.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 928g (32.7 oz)
Amount per Serving
Calories 326926% of calories from fat
 % Daily Value *
Total Fat 94g 145%
Saturated Fat 16g 82%
Trans Fat 0g
Cholesterol 846mg 282%
Sodium 856mg 36%
Total Carbohydrate 175g 175%
Dietary Fiber 23g 93%
Sugars g
Protein 175g
Vitamin A 20% Vitamin C 1%
Calcium 45% Iron 149%
* based on a 2,000 calorie diet How is this calculated?

 

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